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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (160g) Recipe makes 6 servings |
||
| Calories 166 | ||
| Calories from Fat 47 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.3g | 8% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 154mg | 51% | |
| Sodium 723mg | 30% | |
| Potassium 274mg | 7% | |
| Total Carbohydrate 12.2g | 4% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 6.4g | ||
| Protein 16.9g | 33% | |
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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
Directions
1
Preheat oven to 400 degrees (375 degrees for glass plate).2
Spray a 9" pie plate with non-stick spray.3
Combine chopped crab, onion and cheese.4
Press into pie plate.5
Beat together remaining ingredients except paprika and pour over the crab.6
Sprinkle with paprika.7
Bake 30 minutes.
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- Course > Breakfast
- Course > Lunch/Snacks
- Course > Main Dish > Savory Pies
- Main Ingredient > Seafood > Shellfish > Crab
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
Featured Reviews for This Recipe
From: Tessachef
On May 27, 2009
This was a great "healthy" version of the traditional quiche. I didn't have evaporated skim milk on hand, so I substituted lowfat plain yogurt (and also added some Old Bay seasoning). Wasn't sure how that would work out, but was delighted with the results. It was evenly set and cooked throughout, puffy and slightly browned when done. I think I will use this egg/yogurt/cheese base with different combinations of fillers and spices for a variety of quiches from now on.
From: Ashley Lopez
On May 20, 2009
My husband and I both found this quiche to be very fishy tasting. I like imitation crab because it isn't fishy, but I guess when cooked it takes on that strong fish flavour.
From: RBM
On Sep 13, 2006
This was great! I did adapt slightly - I had light cream on hand so I used it. I also added a dash of worcestershire sauce to the egg mixture, as well as some herbes to provence. For a nicer presentation, I topped the unbaked quiche with thinly sliced tomato, another sprinkle of herbes de provence, as well as a bit of grated parmesan. Yum! 
From: Evie*
On Aug 25, 2002
Very tasty dish, easy to make and quite economical too. I used grated Edam cheese and red onion. Thanks for posting.
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