Skinny Crab Quiche Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F and prepare a pie dish with the whole wheat crust.
• STEP 2.In a large bowl, whisk together the eggs, low-fat milk, salt, and pepper.
• STEP 3.Add the crab meat, spinach, and red bell pepper to the egg mixture and stir until well combined.
• STEP 4.Pour the mixture into the prepared pie dish and bake for 35-40 minutes, or until the quiche is set and golden brown on top.
• STEP 5.Remove from the oven and let cool for a few minutes before serving.
• STEP 6.Serve the quiche warm or at room temperature, and enjoy!

Cooking Tips

• Make sure to drain the crab meat well to remove any excess moisture.
• Feel free to add other vegetables or herbs to the quiche, such as mushrooms or dill, for extra flavor.
• If you prefer a crustless quiche, you can skip the whole wheat crust and pour the mixture directly into the pie dish.

Storage and Serving

• Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the quiche in a preheated oven at 350°F for about 10 minutes, or until warmed through.
• Serve the quiche as a main dish for brunch or a light lunch, or cut it into smaller slices for appetizers or a party.