| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood, Grains, Dairy, Meats |
|
Eggs, Seafood – e |
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1 |
|
Whole onion, chopped |
| 1 |
|
Whole red bell pepper, cored, seeded and chopped |
| 3/4 |
lb |
Fresh mushrooms, sliced |
| 2 |
lg |
Eggs |
| 2 |
lg |
Egg whites |
| 1 1/2 |
c |
Nonfat cottage cheese |
| 1/2 |
c |
Nonfat plain yogurt |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
c |
Grated fresh Parmesan cheese |
| 1/4 |
ts |
Cayenne |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/2 |
lb |
Lump crabmeat, cooked and drained, picked over |
| 1/2 |
c |
Sharp cheddar cheese, grated |
| 1/4 |
c |
Scallion, chopped |
INSTRUCTIONS
Preheat oven to 350. Lightly oil a 10-inch pie plate or porcelain quiche
dish - or coat it with non-stick cooking spray.
In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high
heat. Add onions and peppers and cook, stirring until softened, about 5
minutes. Transfer to a mixing bowl. Add the remaining 1 teaspoon oil to the
skillet and heat over high heat. Add mushrooms and cook, stirring, until
they have softened and most of their liquid has evaporated - 5-7 minutes.
Add to the onion mixture.
In a food processor or blender, blend eggs, egg whites, cottage cheese,
yogurt, flour, Parmesan, ground red pepper, salt and pepper until smooth -
mix with the vegetable mixture. With a rubber spatula, fold in crab,
cheddar and scallions.
Pour into the prepared baking dish.
bake for 40-50 minutes or until a knife inserted into the center comes out
clean.
Let stand for 5 minutes before serving.
Makes 1 10-inch quiche for 6 servings.
Posted to TNT - Prodigy's Recipe Exchange Newsletter 11 Jan 97
Recipe by: Eating Well Magazine, March/April 1996, page 29
From: Sharon <jouet@mindspring.com>
Date: Sat, 11 Jan 1997 11:47:45 -0600
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”