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Creamy Crab Quiche Hits: 2  
Creamy Crab Quiche
Submitted by: Chef Braddock
Creamy Crab Quiche
Date Added: December 29, 2008 Season: Any
Category: Main Dish Prep. Method: Bake
Calories:   Dish Type: Shellfish 
Serves: Cuisine: American
Prep. Time: 1 hour     

1 pound crabmeat
3 c corn 
3 green onions, including green parts,chopped 
3 Tbsp freshly grated Parmesan cheese 
3/4 cup fresh or frozen corn 
1/2 tsp dried dill weed 
1/4 tsp white pepper 
1/4 tsp salt 

12 ounces evaporated skim milk 
1 cup liquid egg substitute 
1/2 cup nonfat sour cream 


  1. 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.

  2. 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.

  3. 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).

  4. Allow to cool 10 minutes before slicing

Rating: ()  
Added On: December 29, 2008
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