Crab & Corn Quiche
Source of Recipe
fooddownunder.com
List of Ingredients
1 lb crabmeat
3 whl green onions chopped (incl green)
3 tbl parmesan cheese freshly grated
3/4 cup corn fresh or frozen
1/2 tsp dried dill weed
1/4 tsp white pepper
1/4 tsp salt
12 oz evaporated skim milk
1 cup Egg Beaters 99% egg substitute
1/2 cup nonfat sour creamRecipe
Heat oven to 350 degrees. Lightly coat a 10-inch glass or ceramic pie dish (or use an 11x7-inch glass baking pan) with vegetable cooking spray. Set aside.In a medium bowl, combine the crab, parmesan cheese, green onion, corn, dill weed, pepper, and salt. Toss well to blend evenly. Spread mixture evenly across the bottom and 2/3 of the way up the sides of the prepared baking dish.
In your now-empty medium bowl, combine the evaporated skim milk, nonfat egg substitute, and nonfat sour cream. Beat with a fork or whisk until combined. Pour evenly over the crab mixture. Bake 50-60 minutes, or until the quiche is set in the center (if your oven is really at 350 degrees, 60 minutes is more likely than 50).Allow to cool 10 minutes before slicing.
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