Skinny Crab Quiche Food

SKINNY CRAB QUICHE

Steps:

• In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika., Bake, uncovered, at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Let stand for 10 minutes before cutting.

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.

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.

CHEESY CHEDDAR CRAB QUICHE

Steps:

• Prepare the crust, if using frozen, thaw completely on counter before filling.
• Preheat oven to 350°.
• Beat the eggs, stir in the shredded cheese, half-n-half, Old Bay seasoning, and shredded crab meat.
• Old Bay Seasoning contains both salt and pepper so you may not need to add additional salt or pepper. I don't.
• Pour into unbaked pie shell.
• Place on center oven rack for 35 minutes. Cover just the edges of crust with foil if they are browning too quickly.
• Check center of quiche, if jiggly, bake 10 more minutes or until center is done to your preference.
• Let stand for 5 minutes, serve hot with tomato slices or salad.

CRAB & SHRIMP QUICHE

Steps:

• Mix all ingredients together in a medium bowl. Start with one egg and add another if needed, to make the rice stick together.
• Coat a 9" pie plate with no stick spray. Press rice mixture down all along the bottom and the sides of the pie plate. Set aside.
• Heat the oven to 350°F.
• Add olive oil to a small saute pan, heat over medium high heat. Saute' the shrimp just until it begins to turn pink on the first side. Flip shrimp and repeat on the second side. Don't overcook because the shrimp will continue to cook in the quiche. Remove and drain on paper towel.
• In the same pan, just barely wilt the fresh spinach. This step is eliminated, if using canned or frozen spinach.
• Roughly chop the shrimp and spinach. Drain the crab meat. (Or thaw and chop whole, frozen legs.)
• In a medium bowl, whisk eggs and milk. Add the spinach and the spices and mix together. Finally add cheese and combine.
• Pour egg mixture over rice 'crust'. Don't overfill. If you end up with too much filling, place it in a greased, oven proof dish and bake for about 15-20 minutes.

EASY CRAB & SCALLOP QUICHE

Steps:

• Set aside the pie crust. If its frozen, let thaw to room temperature.
• In a large mixing bowl, add all ingredients. You may subsitute shrimp or lobster for any of the above seafood.
• Mix all ingredients well and pour into pie crusts.
• Bake 20 minutes at 400 degrees until the edges of the pie crust are nice and brown. Ovens may vary so watch your crust so it doesn't burn.
• Bake an additional 35 minutes at 350 until the top of the quiche is nice and bubbly and a bit brown. Again, ovens may vary, so you'll know they are done when you test witha fork or knife and it comes out clean.
• Cool on a cooloing rack for 20-30 minutes before serving.
• This recipe should make 2- 9 inch quiche. So, you can always freeze one for later! Wrap tightly and freeze cooked quiche up to 4 weeks.

SKINNY CRAB DIP

Steps:

• In medium bowl, combine cream cheese and mayonnaise. Stir until very smooth. Add chives or green onions, lemon juice or vinegar, dill, salt, and pepper. Stir to mix thoroughly.
• Stir in crab. Cover and refrigerate several hours before serving.