How To make No Crust Crab Vegetable Quiche
1 cup zucchini
sliced
1 cup mushrooms :
sliced
4 eggs beaten, or 8 oz. of
:
egg substitute 1 cup evaporated skim milk
1/4 teaspoon dry mustard
1 dash red pepper
1 dash paprika
6 ounces fresh crab frozen or canned
:
up to 8 ounces 1/2 cup low-fat Cheddar cheese shredded
2 scallions with tops :
chopped
MICROWAVE DIRECTIONS: Combine zucchini and mushrooms in glass bowl. Microwav e 2 1/2 to 3 minutes on HIGH or until vegetables are tender-crisp. Stir in egg , milk, salt, mustard, pepper, paprika and crabmeat. Microwave 3 1/2 to 4 minu tes on HIGH or until heated through, stirring twice. Pour into 8 inch round mi crowave-safe pie plate. Cover with plastic wrap. Microwave 3 to 3 1/2 minutes or until center is just about set. Sprinkle with cheese and scallions. Cover . Let stand 5 minutes before serving.
CONVENTIONAL DIRECTIONS: Preheat oven to 350 degrees. Saute zucchini and mu shrooms in 1 tablespoon of margarine until tender-crisp. In bowl, combine all ingredients. Bake 30 minutes or until set in center.
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Quiche is such an amazing recipe because it can be enjoyed as a breakfast, brunch, lunch or dinner especially this garden veggie quiche! ????
⬇️ RECIPE BELOW ⬇️
1 Pie Crust (store bought or homemade)
1 Tbsp butter
1/2 Onion
2 Bell Peppers
2 Green Onions
1 tsp salt and pepper
8-10 Slices Canadian Bacon
1 Roma Tomato
2 Cups Baby Spinach
6 Eggs
1 Tbsp Flour
1/2 Cup Heavy Cream
1 Cup Shredded Cheddar Cheese
FULL RECIPE WITH INSTRUCTIONS:
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SweetPhi.com is a destination for easy recipes, beautiful photography, inspiration and everyday family life, shared by Philia Kelnhofer. Philia (“Phi” for short, pronounced “Fee”) is a visual content creator, recipe developer, food and lifestyle blogger, photographer, 2x cookbook author and mom of 4 (a toddler, boy girl twins, and a newborn). She loves helping make mealtime a little easier and sharing inspiration for those with a busy lifestyle!
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