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3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 170.6
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 181.8 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 18.9 g

View full nutritional breakdown of Rumbamel's Crab and Asparagus Crustless Quiche calories by ingredient
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Rumbamel's Crab and Asparagus Crustless Quiche

Submitted by: RUMBAMEL

Introduction

I've made something similar and had some asparagus. I have been wanting to put crab meat in so mixed two recipes. Enjoy! I've made something similar and had some asparagus. I have been wanting to put crab meat in so mixed two recipes. Enjoy!
Number of Servings: 4

Ingredients

    -12 oz fresh asparagus cut into 1 inch pieces
    -8 oz package Crab Smart Naturals by Kanimi, cut bite size
    -3 servings (3/4 C) Egg Beaters
    -2 1/2 oz Fat Free evaporated milk (I used Walmart brand0
    -1/2 C Skim milk (fat free) again Walmart Brand
    -1/8 t salt
    -1/4 t white pepper
    -1/2 T dried chives
    -1/2 C parmesan Romano shredded cheese, divided (Aldi brand)

Directions

--Cook the asparagus in a little water in a skillet until crisp tender and then drain well. Layer in the bottom of a glass pie dish. Top with the chopped crab meat.

--Mix together the egg beaters, evaporated milk, skim milk, salt, white pepper, chives and 1/4 C shredded cheese. Pour over the asparagus and crab. Sprinkle the remaining 1/4 C cheese on top evenly and then cook at 400 degrees for 10 minutes. Then lower to 350 degrees for 23-25 min. or until a knive inserted in the center comes out clean.

--Makes 4 servings.

--Enjoy!!

Number of Servings: 4

Recipe submitted by SparkPeople user RUMBAMEL.






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Member Ratings For This Recipe

  • Good - 3/31/11

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  • Made the recipe as listed except for using three jumbo eggs instead of the egg beaters. I measured the eggs and the measurement was the same. I would emphasize to drain the asparagus very, very well! I enjoyed the taste and consistency. The next time I will put some chopped green chiles in. Thanks! - 3/30/11

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