Crustless Crab Quiche

By michelew7

GERD Recipe

Ingredients

• 1/3 cup plain or Italian-style breadcrumbs
• 2 large eggs
• 1/2 cup egg substitute
• 1 1/2 cups fat-free half-n-half
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon seafood seasoning (like OLD BAY brand)
• 1/4 teaspoon black pepper
• 1/8 teaspoon freshly grated nutmeg
• 1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
• 1/2 cup shredded reduced-fat Swiss cheese (2 ounces)
• 1/2 pound lump crabmeat, picked over (about 1 3/4 cups)

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 degrees with oven rack in the middle position. Coat a deep pie dish generously with canola cooking spray. Add breadcrumbs and cover the inside of pie plate with them by tilting the plate around.

Add eggs, egg substitute, fat-free half-n-half, parsley, cilantro, seafood seasoning, black pepper and nutmeg to large mixing bowl and beat on medium until well blended. Stir in cheeses and crabmeat.

Pour mixture into prepared pie plate and bake until filling puffs and is nicely set in center (abut 50 minutes). Cool in pie plate on rack for 15 minutes and serve.

134 calories per serving (8 servings)