Tuesday, February 23, 2016

Recipe Challenge Submission by Julie Zaruba-Fountaine Skinny Crab Quiche

Skinny Crab Quiche Recipe adapted from Taste Of Home 

TOTAL TIME: Prep: 15 min. Bake: 25 min. + standingYIELD:6 servings


  • 1 can (6 ounces) crab
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
  • 1/2 cup shredded zucchini, 1/4 cup chopped mushrooms
  • 1/3 cup chopped green onions
  • 1-1/2 cups egg substitute
  • 1 can (12 ounces) fat-free evaporated milk
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon salt-free lemon-pepper seasoning
  • Dash paprika


  • 1. In a bowl, combine the crab, cheese, zucchini, mushrooms and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika.
  • 2. Bake, uncovered, at 400° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.

Nutritional Facts

One slice equals 223 calories, 9 g fat (5 g saturated fat), 50 mg cholesterol, 736 mg sodium, 10 g carbohydrate, 0.55 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat-free milk.

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