Low Fat Crab Quiche Food

CRUSTLESS CRAB QUICHE

Steps:

• In a small bowl, combine all ingredients. Transfer to a 7-in. pie plate coated with cooking spray. Bake at 350° for 35-40 minutes until a knife inserted in the center comes out clean.

CRUSTLESS CRAB QUICHE

Steps:

• Preheat oven to 400 degrees (375 degrees for glass plate).
• Spray a 9" pie plate with non-stick spray.
• Combine chopped crab, onion and cheese.
• Press into pie plate.
• Beat together remaining ingredients except paprika and pour over the crab.
• Sprinkle with paprika.
• Bake 30 minutes.

CRAB QUICHE

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
• Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

CRAB QUICHE

Steps:

• In a large bowl, combine flour, butter, egg, salt and 1 teaspoon water. Mix lightly with your fingertips until pastry forms pea-sized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
• Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or up to 3 days.
• In a small bowl, combine the watercress and crabmeat and toss well. Set aside. Preheat the oven to 375 degrees and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from the center out, lifting the pastry, turning slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8-inch thickness. Lightly butter and flour a 8 by 12-inch tart pan with removable bottom, and line with pastry. fork. Line the pastry with parchment or aluminum foil larger Prick the bottom all over with a than the pan and fill the pan with weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and brush the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F. In a bowl, beat eggs and yolks lightly with milk and cream, add sherry, nutmeg, salt, and pepper. Spoon crab mixture into tart shell, spreading evenly. Pour custard over crab to within 1/4-inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Remove tart shell and serve warm or room temperature.

CRUSTLESS CRAB QUICHE

Steps:

• Preheat oven to 350°F
• Coat a 10-inch pie pan or ceramic quiche dish with cooking spray.
• Heat 1 teaspoon oil in large nonstick skillet over medium-high heat.
• Add onion and bell pepper; cook, stirring, until softened, about 5 minutes; transfer to a large 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 to 7 minutes.
• Add to the bowl with the onion mixture.
• Place eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, cayenne, salt and pepper in a food processor or blender; blend until smooth.
• Add to the vegetable mixture, along with crab, Cheddar and scallions; mix with a rubber spatula.
• Pour into the prepared baking dish.
• Bake the quiche until a knife inserted in the center comes out clean, 40 to 50 minutes.
• Let stand for 5 minutes before serving with fresh fruit.
• E N J O Y !

CRUSTLESS CRAB QUICHE

Steps:

• Heat up a non-stick skillet. Place 1 tablespoon canola oil in heated skillet. Sauté sliced mushrooms on medium heat until browned and soft. Take off heat and set aside.
• Grate the Gruyere cheese, set aside.
• Chop the green onions; set aside.
• Pour 1 tablespoon canola oil into a quiche pan (or deep pie pan) and spread inside the bottom and sides; set aside.
• In a small mixing bowl, add eggs, milk, mayonnaise, cornstarch and Tabasco sauce. Mix using a whisk until smooth.
• Arrange crab, cheese, green onions and mushrooms in the quiche pan evenly.
• Pour egg mixture into the pan.
• Bake in a 350°F oven for 35-40 minutes, or until a knife inserted into the center comes out clean.
• Let cool 5-10 minutes, slice and serve.

CRAB QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
• In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
• Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

CRUSTLESS CRAB QUICHE WITH CRUMB TOPPING

Steps:

• Layer the crabon the bottom of two empty quich or pie pans.
• Combine all other ingredients except the bread crumbs and butter, and pour half of the mix into each pan.
• Bake at 350º for 30 minutes. Then top each quiche with 1 cup of bread crumbs and dot with 1/4 Tbs of butter each. Bake 15 minutes more.
• Remove from the oven and let stand for about 3-5 minutes.
• Cut each quiche into quarters and serve.
• *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.

SEAFOOD QUICHE LOW CARB RECIPE - (4.4/5)

Steps:

• Preheat oven to 350. Heat olive oil in a large pan. Add spinach, onions, and garlic and cook until spinach is wilted and onions are clear; stirring about 2 min. Sprinkle with a little salt and pepper. Spray a large (10-in. x 2 in.) round quiche or pie dish with cooking spray. Sprinkle 1 1/2 cups of cheese evenly to cover the bottom of the dish. Spread spinach mixture evenly on top of cheese. Add imitation crab evenly on top of spinach mixture. Beat Egg Beaters, milk, nutmeg and salt with a wisk about 1 min. Pour egg mixture on top of quiche. Sprinkle with remaining cheese. Bake for 40 min. or until egg is set. Serve warm.

CRAB QUICHE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust., Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender. , In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.