A Slightly Healthier Crab Quiche

• 1 tablespoon garlic, minced fine
• 3 tablespoons shallots, minced fine
• 3 tablespoons unsalted butter
• 8 ounces lump crabmeat
• 2 tablespoons asiago cheese, grated
• 8 ounces gruyere cheese, grated
• 8 ounces monterey jack pepper cheese, grated
• 8 ounces brie cheese, cubed small
• 8 ounces feta cheese, reduced fat, crumbled
• 1 cup egg substitute (I use eggbeaters and 1/4 cup = 1 egg)
• cayenne pepper, pinch (to taste)
• fresh chives
• 9 inches unbaked pie crusts

1. Sprinkle uncooked pie shell with assagio cheese and bake until it just starts to turn golden.
2. Melt unsalted butter in large frying pan and saute shallots and garlic until soft and fragrant.
3. Stir in crab meat and heat through then place into pie shell and add remaining cheeses.
4. Combine eggbeaters, heavy cream and cayenne mix well and carefully pour over crab meat and cheese.
5. Garnish with fresh chopped chives.
6. Bake at 375 degrees for about 25 minutes or until done.
7. Let cool before slicing.
8. Serve with a salad for a wonderful meal.
9. Can be frozen after cooking as it thaws and reheats very well.

garlic, shallots, unsalted butter, lump crabmeat, asiago cheese, gruyere cheese, pepper cheese, brie cheese, feta cheese, egg substitute, cayenne pepper, fresh chives

Taken from www.food.com/recipe/a-slightly-healthier-crab-quiche-433229 (may not work)