Skinny Crab Quiche
- 1 can (6 ounces) crab
- 1-1/2 cups shredded reduced-fat cheddar cheese
- 1/2 cup shredded zucchini
- 1/3 cup chopped green onions
- 1-1/2 cups egg substitute
- 1 can (12 ounces) fat-free evaporated milk
- 3/4 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon salt-free lemon-pepper seasoning
- Dash paprika
- In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika.
- Bake, uncovered, at 400u0b0 until a knife inserted in the center comes out clean, 25-30 minutes. Let stand for 10 minutes before cutting.
crab, cheddar cheese, zucchini, green onions, egg substitute, milk, ground mustard, salt, salt, paprika
Taken from www.tasteofhome.com/recipes/skinny-crab-quiche/ (may not work)