Cheesy ‘n Crabby Quiche

I’ve long been a fan of HungryGirl and we’ve been itching to try a new crab recipe so this was an easy decision. It was really tasty and full of flavor, plus lots of veggies (always a plus!). I would definitely make this again, but I’d make it in individual ramekins and probably halve the recipe. Mostly because when I reheated the leftovers, the whole house smelled crabby! Not ideal. I’ve learned I don’t like reheated crab. But that might just be me!

Cheesy ‘n Crabby Quiche

Recipe adapted a bit from HungryGirl

5 eggs
1/2 cup skim milk
12 ounces drained lump crabmeat chilled
3/4 cup fat-free shredded cheddar cheese
1 large tomato, chopped
1 small onions, sliced
1/2 cup sliced bell pepper
1 1/2 cups fresh Swiss chard
1 tablespoon Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 refrigerated pie crust

Preheat to 375. Stir all ingredients together except Parmesan and pie crust. Prepare pie dish with crust. Pour mixture into dish. Use fork to ensure all veggies and crab are submerged in egg mixture. Place dish in oven and cook 30 minutes. Remove and distribute Parmesan over top; return to oven for 20 minutes.


~ by spontaneoustruth on April 28, 2011.

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