Crab and Spinach Quiche
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon olive oil | |
| 1 large onion | Washed, peeled and diced |
| 1 (14 oz.) package fresh baby spinach | Washed, trimmed and Chopped |
| 8 eggs | May 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 |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 375 degrees F (190 degrees C). Spray baking dish with cooking spray. | |
| 2 | Heat olive oil in a large skillet over medium heat and cook onion until softened, about 2 minutes. | |
| 3 | Stir spinach into onion and cook, stirring often, until spinach is wilted and onions are translucent, about 3 more minutes. Drain juice. | |
| 4 | Beat 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. | |
| 5 | Pour spinach mixture into the baking pan and top spinach with imitation crabmeat. Slowly and carefully pour egg-cheese mixture over the imitation crab. | |
| 6 | Bake in the preheated oven until the egg is set, 25 to 30 minutes. | Internal temperature should reach 160 degrees |
Posted in Seafood Lunch Recipes
