Rating: 3.67 stars
3 Ratings
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Here is an EatingWell take on a favorite seafood brunch dish that's usually dripping with saturated fat. Our version gets its richness from cottage cheese and yogurt, with a small amount of real Parmesan and Cheddar. We find that using just a little of a great-tasting cheese goes a long way in creating a full flavor.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1996

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Recipe Summary test

total:
1 hr 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray.

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  • Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes; transfer to a large bowl. Add the remaining 1 teaspoon oil to the skillet and heat over high heat. Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated, 5 to 7 minutes. Add to the bowl with the onion mixture.

  • Place eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, cayenne, salt and pepper in a food processor or blender; blend until smooth. Add to the vegetable mixture, along with crab, Cheddar and scallions; mix with a rubber spatula. Pour into the prepared baking dish.

  • Bake the quiche until a knife inserted in the center comes out clean, 40 to 50 minutes. Let stand for 5 minutes before serving.

Nutrition Facts

245 calories; protein 26.6g; carbohydrates 14.4g; dietary fiber 1.5g; sugars 6.8g; fat 9.5g; saturated fat 3.9g; cholesterol 113.9mg; vitamin a iu 1027.5IU; vitamin c 29.4mg; folate 35.4mcg; calcium 233.7mg; iron 1.2mg; magnesium 18.1mg; potassium 358.4mg; sodium 669.8mg; thiamin 0.1mg.
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