Cheddar Crab Quiche Recipe #18664
For a completely vegetarian quiche, leave the crab out. I used this recipe for a friend that was having some problems with finding a lower fat recipe, using reduced fat cheese and liquid egg substitute. Obviously we can add the fat back in if you like!
by Tish
1¼ hours | 15 min prep
SERVES 8 , 1 Quiche
- 12 ounces frozen hash browns, thawed
- 1 (6 ounce) can white crab meat, drained and rinsed
- 4 ounces reduced-fat sharp cheddar cheese, grated
- 1 cup liquid egg substitute
- 1 (12 ounce) can evaporated skim milk
- 1/4 cup minced onion
- 1/4 cup dried tomatoe
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons fresh parsley, finely chopped
- Preheat the oven to 425F degrees.
- Place the thawed hash browns in a prepared dish.
- Using your hands, press the potatoes evenly over the bottom of the dish and then spray the potatoes with non stick spray.
- Place the dish in the preheated oven until the potatoes are lightly browned, about 15 minutes.
- Remove the potato crust from the oven and sprinkle the crab meat and cheese evenly over the crust.
- Combine the egg substitute, milk, onion, dried tomato bits, salt, pepper, and cayenne in a bowl.
- Mix well and slowly pour the mixture over the top and sprinkle with parsley Bake the quiche for 15 minutes and then reduce the temperature to 300°F and bake until a knife inserted 1 inch from the edge comes out clean, 30-35 minutes longer.
- Alolw the quiche to rest 10 minutes before cutting.
- Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
- Seal, label and freeze up to two months.
- Do not thaw before reheating.
- Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.
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5 stars