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Crab Quiche
This recipe is from the newly published
Gluten-Free Cooking for Dummmies
by Danna Korn and Connie Sarros
The taste of this quiche, sans crust, is absolutely exquisite.
You can use a 6-ounce can of salmon in place of the crabmeat with equally excellent results.
Yield: 6 servings
Nonstick cooking spray
3 eggs
2 green onions, chopped
1/4 cup plain gluten-free low- fat yogurt
2 teaspoons cornstarch
1/4 teaspoon dried basil
1/2 teaspoon dried dill
2 tablespoons fresh parsley, minced
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup (1/2 of a 10- ounce box) chopped broccoli, thawed
1 can (4.25 -ounces) can flaked crabmeat, drained
2 tablespoons grated Romano cheese
1/4 cup (1 ounce) shredded Swiss cheese
2 plum tomatoes, sliced thin
1/4 cup gluten-free bread crumbs
1 Preheat the oven to 375 degrees. Spray a 9-inch pie plate with cooking spray.
2 In a large bowl, whisk together the eggs, green onions, yogurt, cornstarch, basil, dill, parsley, salt, and pepper until they’re thoroughly blended.
3 Stir in the broccoli, crabmeat, and Romano and Swiss cheeses.
4 Spread the mixture evenly in the prepareda 9-inch pie plate that has been sprayed with gluten-free nonstick spray.
5 Lay the tomato slices neatly across the top of the quiche and then sprinkle them with breadcrumbs.
6 Bake the quiche, uncovered, at 375 degrees for 20 minutes, or until a knife inserted in the center comes out clean. Let the quiche stand for 5 minutes before cutting.
(Per serving): Calories: 123; Total fat: 6g; Saturated fat: 3g; Cholesterol: 133mg; Sodium: 299mg; Carbohydrates: 7g; Fiber: 1g; Sugar: 2g; Protein: 12g.
