Ingredients
2 tsp. olive oil
1 onion chopped
1 bell pepper chopped
3/4 lb. mushrooms, sliced
4 large eggs
1 1/2 cups nonfat cottage cheese
1/2 cup sour cream (light) or 1/2 cup non-fat yogurt
1/4 cup grated Parmesan cheese
1/4 tsp. ground red pepper
1/2 lb. lump crabmeat shredded
1/4 cup grated Cheddar cheese
1/4 cup chopped scallions
1/4 tsp. salt and 1/4 tsp pepper
Preheat oven to 350 degrees. Coat a 10-inch pie pan or quiche dish with non-stick spray. In non-stick skillet heat 1 tsp. oil over medium heat: add onions and pepper and cook five minutes. Transfer to mixing bowl; add remaining oil to pan, sauté mushrooms and add to onion mixture. In food processor or blender add eggs, cottage cheese, sour cream or yogurt, Parmesan, red pepper, salt and pepper and blend till smooth. Mix with vegetable mix; fold in crab, cheddar cheese and scallions. Pour into prepared dish. Bake 40 to 50 minutes until knife inserted comes clean.
Let stand 5 minutes. You can also let it cool and refrigerate it and serve cold later or warm in oven for five minutes if you make it in the AM and serve in the PM. TIP: I bought fresh crab and the market (two crab leg knuckles) were enough for eight ounces. You can also use canned crab...just make sure it is all crab!
This quiche is great served for brunch, lunch or dinner with a green salad filled with fruit (pears, strawberries, oranges) and a nice Chardonnay. Enjoy!
