Crab and Spinach Quiche

Portion Size: ½ cup  

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 tablespoon olive oil
1 large onionWashed, peeled and diced
1 (14 oz.) package fresh baby spinachWashed, trimmed and Chopped
8 eggsMay use 2 cups egg substitute
1/2 cup nonfat milk
8 oz. low fat shredded sharp cheddar cheese or mozzarella cheese
1/2 cup grated parmesan cheese
1 teaspoon salt
1 pinch ground black pepper
3 cups imitation crab meat, chopped


Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven to 375 degrees F (190 degrees C). Spray baking dish with cooking spray.
2Heat olive oil in a large skillet over medium heat and cook onion until softened, about 2 minutes.
3Stir spinach into onion and cook, stirring often, until spinach is wilted and onions are translucent, about 3 more minutes. Drain juice.
4Beat eggs with milk in a large bowl until thoroughly combined; beat in Cheese, and 1/2 Parmesan cheeses and season with salt and black pepper. Drain juice.
5Pour spinach mixture into the baking pan and top spinach with imitation crabmeat. Slowly and carefully pour egg-cheese mixture over the imitation crab.
6Bake in the preheated oven until the egg is set, 25 to 30 minutes.Internal temperature should reach 160 degrees

Jacqueline Larson M.S., R.D.N. and Associates