Recipe - Crab Quiche Crustless (Lowfat)

2 teaspoon Olive oil
1 Whole onion, chopped
1 Whole red bell pepper,
cored, seeded and chopped
Three fourths pound Fresh mushrooms, cut or sliced up
2 lg Eggs
2 lg Egg whites
1 One half cup Nonfat cottage cheese
One half cup Nonfat plain yogurt
One fourth cup Allpurpose flour
One fourth cup Grated fresh Parmesan cheese
One fourth teaspoon Cayenne
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black pepper
One half pound Lump crabmeat, cooked and
drained, picked over
One half cup Sharp cheddar cheese, grated
One fourth cup Scallion, chopped

Preheat oven to 350. Lightly oil a 10inch pie plate or porcelain quiche
dish or coat it with nonstick cooking spray.

In a large nonstick skillet, heat 1 teaspoon of the oil over mediumhigh
heat. Add onions and peppers and cook, stirring until softened, about 5
minutes. Transfer to a mixing bowl. Add the remaining 1 teaspoon oil to the
skillet and heat over high heat. Add mushrooms and cook, stirring, until
they have softened and most of their liquid has evaporated 57 minutes.
Add to the onion mixture.

In a food processor or blender, blend eggs, egg whites, cottage cheese,
yogurt, flour, Parmesan, ground red pepper, salt and pepper until smooth
mix with the vegetable mixture. With a rubber spatula, fold in crab,
cheddar and scallions.

Pour into the prepared baking dish.

bake for 4050 minutes or until a knife inserted into the center comes out
clean.

Let stand for 5 minutes before serving.

Makes 1 10inch quiche for 6 servings.
Posted to TNT Prodigy's Recipe Exchange Newsletter 11 Jan 97

Recipe by: Eating Well Magazine, March/April 1996, page 29

From: Sharon jouet@mindspring.com

Date: Sat, 11 Jan 1997 11:47:45 0600