Crustless Crab Quiche

By janriff924

This is a lowfat, delicious quiche! I am always asked for this recipe (I serve often at brunches). Can be made ahead & baked next day, and/or frozen. Leftovers are wonderful when warmed in microwave and placed on toasted english muffin. My 2 year-old loves it too. NOTE: Do not use real crab meat; it will not come out the same.

Ingredients

• 8 ounces imitation crabmeat, chopped
• 1 cup low-fat cheddar cheese, shredded
• 1 cup onion, chopped
• 4 large eggs (I use Egg Beaters)
• 1 cup evaporated skim milk
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/8 teaspoon pepper
• 1 dash paprika

Preparation

Step 1

Preheat oven to 400 degrees (375 degrees for glass plate). Spray a 9" pie plate with non-stick spray. Combine chopped crab, onion and cheese. Press into pie plate. Beat together remaining ingredients except paprika and pour over the crab. Sprinkle with paprika. Bake 30 minutes.