Crab, Mushroom and Onion Quiche

This was my first attempt at a quiche.  Since I am dieting, I wanted to omit the crust and also substitute with some other healthier ingredients. The flavor was great but I think I would lend to more calories and use real eggs next time.  Using the egg substitute just didn't give it the fluffiness that I wanted and real eggs would only add less that 30 more calories per serving.

This was my first attempt at a quiche. Since I am dieting, I wanted to omit the crust and also substitute with some other healthier ingredients. The flavor was great but I think I would lend to more calories and use real eggs next time. Using the egg substitute just didn’t give it the fluffiness that I wanted and real eggs would only add less than 30 more calories per serving.

Crab, Mushroom and Onion Quiche

8 Servings - Serving Size: 1 Slice

Crab, Mushroom and Onion Quiche

This was my first attempt at a quiche. Since I am dieting, I wanted to omit the crust and also substitute with some other healthier ingredients. The flavor was great but I think I would lend to more calories and use real eggs next time. Using the egg substitute just didn't give it the fluffiness that I wanted and real eggs would only add less than 30 more calories per serving.

Ingredients:

  • 8 ounces crab meat, flaked
  • 1 teaspoon seafood seasoning
  • 1 tablespoon butter
  • 1/2 small onion, peeled and diced
  • 1 can (6.5 ounce) mushrooms, drained and diced
  • salt and pepper to taste
  • 1/2 cup 2% greek yogurt
  • 2 tablespoons all-purpose flour
  • 3/4 cup egg substitute
  • 1/2 cup fat free half and half
  • 1/2 cup swiss cheese, diced fine
  • 1/2 cup shredded colby jack cheese
  • 1 green onion, sliced for garnish.

Directions:

  1. Preheat oven to 350F.
  2. Spray a 9 inch deep pie dish with cooking spray.
  3. In a small bowl, sprinkle crab meat with seafood seasoning and toss to coat evenly.
  4. In a small skillet over medium heat, melt the butter.
  5. Add the onions to the butter and saute just until fragrant.
  6. Toss in the mushrooms, coating well.
  7. Sprinkle with salt and pepper.
  8. Remove from heat and set aside.
  9. In a medium bowl, blend together greek yogurt, flour, egg substitute and half and half until blended.
  10. Fold in seasoned crab, cheeses, onions and mushrooms.
  11. Spread into prepared pie plate.
  12. Bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
  13. http://www.thehungryhoarder.com/wp-content/uploads/2013/11/Crab-Mushroom-and-Onion-Quiche7.jpg
  14. Garnish with green onion before serving if desired.

Notes

Recipe adapted from allrecipes.com

http://www.thehungryhoarder.com/2013/11/14/crab-mushroom-and-onion-quiche/

Comments: 2

  1. Megan October 1, 2014 at 4:52 pm Reply

    Hi, I notice you haven’t posted in awhile and I really enjoy your recipes, please keep it up!! You’re great!

    • The Hungry Hoarder October 4, 2014 at 1:24 pm Reply

      Thank you Megan, it has been awhile. I’ve been busy with life in general, I do have several recipes to post just haven’t got around to it lately. I hope to post them soon. Thank you for checking on me and I appreciate you.

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