Creamy crab quiche

 
                             Creamy Crab Quiche
 
 Recipe By     : ??? in "The Columbus Dispatch"
 Serving Size  : 6    Preparation Time :0:05
 Categories    : Casseroles                       Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         crabmeat
    3                    green onions, including green parts -- chopped
    3      tablespoons   freshly grated Parmesan cheese
      3/4  cup           fresh or frozen corn
      1/2  teaspoon      dried dill weed
      1/4  teaspoon      white pepper
      1/4  teaspoon      salt
 
   12      ounces        evaporated skim milk
    1      cup           liquid egg substitute
      1/2  cup           nonfat sour cream
 
 Heat oven to 350 degrees. Lightly coat a 10-inch glass or ceramic pie dish
 (or use an 11x7-inch glass baking pan) with vegetable cooking spray. Set
 aside.
 
 In a medium bowl, combine the crab, parmesan cheese, green onion, corn,
 dill weed, pepper, and salt. Toss well to blend evenly. Spread mixture
 evenly across the bottom and 2/3 of the way up the sides of the prepared
 baking dish.
 
 In your now-empty medium bowl, combine the evaporated skim milk, nonfat 
 egg
 substitute, and nonfat sour cream. Beat with a fork or whisk until
 combined. Pour evenly over the crab mixture. Bake 50-60 minutes, or until
 the quiche is set in the center (if your oven is really at 350 degrees, 60
 minutes is more likely than 50).
 
 Allow to cool 10 minutes before slicing.
 
 
 
 
 
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 NOTES : (adapted by Jill Huntley - jhuntley@infinet.com; slightly modified
        by Curtis Jackson)