*  Exported from  MasterCook  *

                            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.





                   - - - - - - - - - - - - - - - - - - 

NOTES : (adapted by Jill Huntley - jhuntley@infinet.com; slightly modified
       by Curtis Jackson)