Crustless Crab Quiche With Crumb Topping

Name: Crustless Crab Quiche With Crumb Topping
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 quiches, 8 serving(s)
Ingredients: 12 ounces frozen crabmeat, thawed and drained; 2 cups skim milk; 2 cups light sharp cheddar cheese, grated; 1 1/2 cups egg substitute (or 6 eggs, beaten); 2 teaspoons dried parsley; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1/4 teaspoon marjoram; 1/4 teaspoon garlic powder; 1/4 teaspoon nutmeg; 2 cups seasoned bread crumbs; 1/2 tablespoon butter or 1/2 tablespoon margarine

Submitted by TishT

"You won't believe that this quiche is low in fat and full of flavor! It's beautiful to look at and yummy too. You can definitely add back the fat with great results as well."

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Ready In:: 55mins
Ingredients:: 12
Yields:: 2 quiches
Serves:: 8

ingredients

12 ounces frozen crabmeat, thawed and drained
2 cups skim milk
2 cups light sharp cheddar cheese, grated
1 ¹⁄₂ cups egg substitute (or 6 eggs, beaten)
2 teaspoons dried parsley
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
¹⁄₄ teaspoon marjoram
¹⁄₄ teaspoon garlic powder
¹⁄₄ teaspoon nutmeg
2 cups seasoned bread crumbs
¹⁄₂ tablespoon butter or 1/2 tablespoon margarine

directions

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.

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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

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