No Crust Crab Vegetable Quiche
Ingredients
1 C. zucchini, sliced
1 C. mushrooms, sliced
4 eggs, beaten, or 8 oz. of egg substitute
1 C. evaporated skim milk
1/4 tsp. dry mustard
Dash of red pepper
Dash of paprika
6 to 8 oz. fresh, frozen or canned crabmeat
1/2 C. low-fat Cheddar cheese, shredded
2 scallions with tops, chopped
Cooking Instructions
MICROWAVE DIRECTIONS: Combine zucchini and mushrooms in glass bowl. Microwave 2 1/2 to 3 minutes on HIGH or until vegetables are tender-crisp. Stir in egg, milk, salt, mustard, pepper, paprika and crabmeat. Microwave 3 1/2 to 4 minutes on HIGH or until heated through, stirring twice. Pour into 8 inch round microwave-safe pie plate. Cover with plastic wrap. Microwave 3 to 3 1/2 minutes or until center is just about set. Sprinkle with cheese and scallions. Cover. Let stand 5 minutes before serving. CONVENTIONAL DIRECTIONS: Preheat oven to 350 degrees. Saute zucchini and mushrooms in 1 tablespoon of margarine until tender-crisp. In bowl, combine all ingredients. Bake 30 minutes or until set in center.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)