Description
For a completely vegetarian quiche, leave the crab out. I used this recipe for a friend that was having some problems with finding a lower fat recipe, using reduced fat cheese and liquid egg substitute. Obviously we can add the fat back in if you like!
Ingredients
- Frozen Hash Browns
- White Crab Meat
- Reduced-fat Sharp Cheddar Cheese
- Liquid Egg Substitute
- Evaporated Skim Milk
- Onion
- Dried Tomatoe
- Salt
- Ground Black Pepper
- Cayenne Pepper
- Fresh Parsley
Instructions
- Preheat the oven to 425f degrees
- Place the thawed hash browns in a prepared dish
- Using your hands, press the potatoes evenly over the bottom of the dish and then spray the potatoes with non stick spray
- Place the dish in the preheated oven until the potatoes are lightly browned, about 15 minutes
- Remove the potato crust from the oven and sprinkle the crab meat and cheese evenly over the crust
- Combine the egg substitute, milk, onion, dried tomato bits, salt, pepper, and cayenne in a bowl
- Mix well and slowly pour the mixture over the top and sprinkle with parsley bake the quiche for 15 minutes and then reduce the temperature to 300f and bake until a knife inserted 1 inch from the edge comes out clean, 30-35 minutes longer
- Alolw the quiche to rest 10 minutes before cutting
- Seal, label and freeze up to two months
- Do not thaw before reheating
- Unwrap and bake in a 375f oven for 20-25 minutes, or until heated through