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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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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! 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:
1. Preheat the oven to 425F degrees.
2. Place the thawed hash browns in a prepared dish.
3. Using your hands, press the potatoes evenly over the bottom of the dish and then spray the potatoes with non stick spray.
4. Place the dish in the preheated oven until the potatoes are lightly browned, about 15 minutes.
5. Remove the potato crust from the oven and sprinkle the crab meat and cheese evenly over the crust.
6. Combine the egg substitute, milk, onion, dried tomato bits, salt, pepper, and cayenne in a bowl.
7. 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.
8. Alolw the quiche to rest 10 minutes before cutting.
9. 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.
10. Seal, label and freeze up to two months.
11. Do not thaw before reheating.
12. Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.
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