Skinny Crab Quiche

SUBMITTED BY: Nancy Romero

"Crabmeat, zucchini, cheddar cheese and green onions flavor this savory crustless quiche. 'I take this to potlucks, cut into appetizer-size slices,' says Nancy Romero of Clarkston, Washington. 'As a diabetic, I know there will be at least one dish there I can eat guilt-free.'"

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PREP TIME	15 Min
COOK TIME	25 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1 1/2 cups shredded reduced-fat Cheddar cheese
1/2 cup shredded zucchini
1/3 cup chopped green onions
1 1/2 cups egg substitute
1 (12 fluid ounce) can fat-free evaporated milk
3/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon salt-free lemon-pepper seasoning
1 dash paprika

DIRECTIONS

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

FOOTNOTE

Nutritional Analysis: 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.