Esta es una exhibición prevé de cómo se va ver la receta de 'Crab Quiche, Crustless (Lowfat)' imprimido.

Receta Crab Quiche, Crustless (Lowfat)
by Global Cookbook

Crab Quiche, Crustless (Lowfat)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 2 tsp Extra virgin olive oil
  • 1 whl onion, minced
  • 1 whl red bell pepper, cored, seeded and minced
  • 3/4 lb Fresh mushrooms, sliced
  • 2 lrg Large eggs
  • 2 lrg Egg whites
  • 1 1/2 c. Nonfat cottage cheese
  • 1/2 c. Nonfat plain yogurt
  • 1/4 c. All-purpose flour
  • 1/4 c. Grated fresh Parmesan cheese
  • 1/4 tsp Cayenne
  • 1/4 tsp Salt
  • 1/4 tsp Freshly grnd black pepper
  • 1/2 lb Lump crabmeat, cooked and liquid removed, picked over
  • 1/2 c. Sharp cheddar cheese, grated
  • 1/4 c. Scallion, minced

Direcciones

  1. Preheat oven to 350. Lightly oil a 10-inch pie plate or possibly porcelain quiche dish - or possibly coat it with non-stick cooking spray.
  2. In a large nonstick skillet, heat 1 tsp. of the oil over medium-high heat. Add in onions and peppers and cook, stirring till softened, about 5 min. Transfer to a mixing bowl. Add in the remaining 1 tsp. oil to the skillet and heat over high heat. Add in mushrooms and cook, stirring, till they have softened and most of their liquid has evaporated - 5-7 min.
  3. Add in to the onion mix.
  4. In a food processor or possibly blender, blend Large eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, grnd red pepper, salt and pepper till smooth - mix with the vegetable mix. With a rubber spatula, mix in crab, cheddar and scallions.
  5. Pour into the prepared baking dish.
  6. bake for 40-50 min or possibly till a knife inserted into the center comes out clean.
  7. Let stand for 5 min before serving.
  8. Makes 1 10-inch quiche for 6 servings.