Crustless crab and broccoli quiche
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Broccoli; chopped |
| ½ | cup | Sweet red peppers; chopped |
| ¼ | cup | Onion; chopped |
| ¼ | cup | Water |
| 8 | ounces | Egg Beaters® 99% egg substitute; thawed |
| 6 | ounces | Crab meat; drained |
| ½ | cup | Reduced fat swiss cheese; shredded |
| ½ | cup | Skim milk |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Dry mustard |
| ¼ | teaspoon | Ground red pepper |
Directions
Combine broccoli, red pepper, onion and water in a med. saucepan. Cover and cook over med. heat 3-5 minutes or until crisp-tender. Drain well.
Combine vegetable mixture, egg substitute, and next 6 ingredients in a large bowl, stirring well. Pour mixture into a 9-inch quiche dish coated with cooking spray. Bake at 350 degrees for 35-40 minutes or until set. Let stand 10 minutes before slicing into wedges.
Recipe by: Cooking Light 1991
Posted to Digest eat-lf.v097.n016 by Vickie <pvreg@...> on Jan 16, 1998