“I love crab quiche but needed to make it a little more health friendly so I changed out the eggs for eggbeaters.”
READY IN:
35mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle uncooked pie shell with assagio cheese and bake until it just starts to turn golden.
  2. Melt unsalted butter in large frying pan and saute shallots and garlic until soft and fragrant.
  3. Stir in crab meat and heat through then place into pie shell and add remaining cheeses.
  4. Combine eggbeaters, heavy cream and cayenne mix well and carefully pour over crab meat and cheese. Garnish with fresh chopped chives.
  5. Bake at 375 degrees for about 25 minutes or until done.
  6. Let cool before slicing.
  7. Serve with a salad for a wonderful meal.
  8. Can be frozen after cooking as it thaws and reheats very well.

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