Crustless Crab Quiche

Ingredients

• 2 teaspoons extra-virgin olive oil, divided
• 1 onion, chopped
• 1 red bell pepper, chopped
• 12 ounces mushrooms, wiped clean and sliced (about 4 1/2 cups)
• 2 large eggs
• 2 large egg whites
• 1 1/2 cups low fat cottage cheese
• 1/2 cup low-fat plain yogurt
• 1/4 cup all-purpose flour
• 1/4 cup freshly grated parmesan cheese
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 8 ounces cooked lump crabmeat, drained and picked over (fresh or frozen and thawed)
• 1/2 cup grated sharp cheddar cheese
• 1/4 cup chopped scallion

Directions

1. 1

   Preheat oven to 350°F

2. 2

   Coat a 10-inch pie pan or ceramic quiche dish with cooking spray.

3. 3

   Heat 1 teaspoon oil in large nonstick skillet over medium-high heat.

4. 4

   Add onion and bell pepper; cook, stirring, until softened, about 5 minutes; transfer to a large bowl.

5. 5

   Add the remaining 1 teaspoon oil to the skillet and heat over high heat.

6. 6

   Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated, 5 to 7 minutes.

7. 7

   Add to the bowl with the onion mixture.

8. 8

   Place eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, cayenne, salt and pepper in a food processor or blender; blend until smooth.

9. 9

   Add to the vegetable mixture, along with crab, Cheddar and scallions; mix with a rubber spatula.

10. 10

    Pour into the prepared baking dish.

11. 11

    Bake the quiche until a knife inserted in the center comes out clean, 40 to 50 minutes.

12. 12

    Let stand for 5 minutes before serving with fresh fruit.

13. 13

    E N J O Y !