Consumers are looking for fast, flavorful meals and this crustless crab quiche fills the bill. It has few ingredients, can be made in minutes, and makes a filling dinner when combined with a salad and corn muffins or French bread. With the exception of the egg substitute, you may have most of the ingredients on hand. You can make this quiche in 10 minutes, soak in the tub for a while, and return for a satisfying, healthy meal.

The classic quiche is high in calories and cholesterol. I have lowered both by eliminating the crust, using light cheese, and an egg substitute. But the flavor is still there. The quiche may be cut into squares and served as an appetizer. It tastes best warm, but may also be served cold. Eat a slice for breakfast if you're in a hurry and late for work.

CRUSTLESS CRAB QUICHE WITH RED PEPPER AND SCALLIONS

INGREDIENTS

2 large eggs, room temperature

1 16-ounce carton of egg substitute

8 additional ounces (half a carton) of egg substitute

8 ounces of light Harvarti cheese, diced

1 6-ounce can of crab meat, drained

2 tablespoons of red pepper, diced

1 scallion (green onion), green and white parts, thinly sliced

lemon pepper to taste

METHOD

In a medium bowl whisk the eggs with a fork. Add the egg substitute and combine well with whole eggs. Coat a 10 1/2" pie plate with cooking spray. Scatter the Havarti cheese evenly over the bottom of the plate. Pour egg mixture over cheese. Scatter crab meat over the egg and cheese mixture. Garnish with diced red pepper. Using kitchen shears, slice the scallion directly over the quiche. Sprinkle with lemon pepper. Place quiche on a jelly roll pan. Bake in a 350 degree oven for 50-55 minutes. Cool 10 minutes before slicing. Makes 6 servings.

Copyright 2006 by Harriet Hodgson