Cheddar Crab Quiche

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 12 ounces frozen hash browns, thawed
• 1 (6 ounce) can crab meat, drained and rinsed
• 4 ounces reduced-fat sharp cheddar cheese, grated
• 1 cup liquid egg substitute
• 1 (12 ounce) can evaporated skim milk
• 1/4 cup minced onion
• 1/4 cup dried tomatoe
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 tablespoons fresh parsley, finely chopped

Recipe

• 1 preheat the oven to 425f degrees.
• 2 place the thawed hash browns in a prepared dish.
• 3 using your hands, press the potatoes evenly over the bottom of the dish and then spray the potatoes with non stick spray.
• 4 place the dish in the preheated oven until the potatoes are lightly browned, about 15 minutes.
• 5 remove the potato crust from the oven and sprinkle the crab meat and cheese evenly over the crust.
• 6 combine the egg substitute, milk, onion, dried tomato bits, salt, pepper, and cayenne in a bowl.
• 7 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 300°f and bake until a knife inserted 1 inch from the edge comes out clean, 30-35 minutes longer.
• 8 alolw the quiche to rest 10 minutes before cutting.
• 9 note: if you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
• 10 seal, label and freeze up to two months.
• 11 do not thaw before reheating.
• 12 unwrap and bake in a 375°f oven for 20-25 minutes, or until heated through.