Cheddar Crab Quiche
"For a completely vegetarian quiche, leave the crab out. I used this recipe for a friend that was having some problems with finding a lower fat recipe, using reduced fat cheese and liquid egg substitute. Obviously we can add the fat back in if you like!"
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
1 Quiche
- Serves:
- 8
ingredients
- 12 ounces frozen hash browns, thawed
- 1 (6 ounce) can white crab meat, drained and rinsed
- 4 ounces reduced-fat sharp cheddar cheese, grated
- 1 cup liquid egg substitute
- 1 (12 ounce) can evaporated skim milk
- 1⁄4 cup minced onion
- 1⁄4 cup dried tomatoe
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons fresh parsley, finely chopped
directions
- Preheat the oven to 425F degrees.
- Place the thawed hash browns in a prepared dish.
- Using your hands, press the potatoes evenly over the bottom of the dish and then spray the potatoes with non stick spray.
- Place the dish in the preheated oven until the potatoes are lightly browned, about 15 minutes.
- Remove the potato crust from the oven and sprinkle the crab meat and cheese evenly over the crust.
- Combine the egg substitute, milk, onion, dried tomato bits, salt, pepper, and cayenne in a bowl.
- Mix well and slowly pour the mixture over the top and sprinkle with parsley Bake the quiche for 15 minutes and then reduce the temperature to 300°F and bake until a knife inserted 1 inch from the edge comes out clean, 30-35 minutes longer.
- Alolw the quiche to rest 10 minutes before cutting.
- Note: 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.
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Reviews
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Loved this quiche! The texture was terrific, which can be difficult. I was also concerned about using has brown potatoes for the base, but they worked great. And the quiche came out of the dish without sticking. I did have to add an extra 5 minutes to both the potato and quiche cooking times. I also left out the dried tomatoes. And instead of salt, black pepper and cayenne pepper, I used an equal amount of the local crab seasoning. I'd highly recommend this dish. Good job, Tish! -
A delicious quiche! The only change I made was using 4 whole eggs in place of the egg substitute. This worked fine. Simply delicious! -
This recipe turned out fantastico! I was afraid that the potatoes would be a little bland so I tossed them with salt, pepper, and a little cayenne. I used homemade dried tomatoes!! I wasnt sure what size "dish" to use so I made it in a corningware dish, which ended up being a little too big! :-) hehe.. no big deal though.. I just made more of the ingredients and it turned out just delicious. I made it again with tuna too, and that was delicious as well!!! I want to thank you for this recipe because it really made for a wonderful dinner for us..especially for my mom..she's having some problems eating because of a problem with her mouth, and so Ive been trying to make "softer" meals...and this was perfect. She couldnt get enough of it! :-) She even asked me to pack the leftovers for her for lunch tomorrow. :-) I was so overwhelmed with joy. Thank you so much Tish. I will think of you each and every time i make this wonderful dish. -
This quiche was easy to make and tasted great! I was worried that it was too runny when it came out of the oven so i put it in for longer but i should have left it to harden while standing because it ended up being a bit too firm around the edges. Oh well, live and learn! I think next time i'll season the hashbrowns first though, they were a little bland.
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This was so good. The potatotes get sort of crusty next to the pan and soft up near the filling. And the filling is light and fluffy but has a definite cheesy quality. This would make a great breakfast on the go if you wanted to use soy sausage or turkey sasauge in place of the crab. Vegetarians could also replace the crab with an equal volume of their favorite veggies. Contemplating broccoli and mushrooms myself -- would go nicely with the dried tomatoes. Could also see switching up the spices as Doopydo suggested. Even contemplating whether you could make individual quiches in muffin cups for really quick pull and run breakfasts to take to work. (One of the sure signs that I liked a dish is when I start thinking about 1/2 dozen variations before the last bite is done.) I made a couple of changes to make this compatible with the WW Core program. The big one was I made my hash browns from scratch - which only added about 5 or 6 minutes to the prep time and reduced the oil and sodium in the dish quite a bit. Miller has a good recipe #14556 if folks are interested. Also, I used 3 ounces of reduced fat extra sharp cheddar and suplemented it with an ounce of soy mozzarella. Did this because I ran out of cheese, but it worked well in that it meant each piece was only 1 point. Thanks Tish.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
