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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Crabmeat, zucchini, cheddar cheese and green onions flavor this savory crustless quiche. I take this to potlucks, cut into appetizer-size slices. As a diabetic, I know there will be at least one dish there I can eat guilt-free. Ingredients:
1 can (6 ounces) crab |
1-1/2 cups (6 ounces) 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 |
Directions:
1. 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.
2. Bake, uncovered, at 400° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
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