Crustless Crab Quiche With Crumb Topping

• 12 ounces frozen crabmeat, thawed and drained
• 2 cups skim milk
• 2 cups light sharp cheddar cheese, grated
• 1 1/2 cups egg substitute (or 6 eggs, beaten)
• 2 teaspoons dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon marjoram
• 1/4 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• 2 cups seasoned bread crumbs
• 1/2 tablespoon butter or 1/2 tablespoon margarine

1. Layer the crabon the bottom of two empty quich or pie pans.
2. Combine all other ingredients except the bread crumbs and butter, and pour half of the mix into each pan.
3. Bake at 350u0b0 for 30 minutes. Then top each quiche with 1 cup of bread crumbs and dot with 1/4 Tbs of butter each. Bake 15 minutes more.
4. Remove from the oven and let stand for about 3-5 minutes.
5. Cut each quiche into quarters and serve.
6. *If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
7. Seal, label and freeze up to two months.
8. Do not thaw before reheating.
9. Unwrap and bake in a 375u0b0F oven for 20-25 minutes, or until heated through.

frozen crabmeat, milk, light sharp, egg substitute, parsley, salt, fresh ground black pepper, marjoram, garlic, nutmeg, bread crumbs, butter

Taken from www.food.com/recipe/crustless-crab-quiche-with-crumb-topping-173002 (may not work)