Crustless Crab, Artichoke & Spinach Quiche
Serves 4 - Srvg Size 1/4 Slice = WW: 4 pts and 160 calories
- Preparing Time: 20 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
easter
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
contains eggs
spring
- 1 tablespoon minced garlic
- 4 egg whites
- 1 cup fresh baby spinach chopped, cooked and drained
- 2/3 cup lowfat shredded cheese (i used mexican blend)
- 4-6 artichoke hearts chopped
- 1/2 cup fire roasted tomatoes drained
- 3/4 cup crab meat flaked with a fork
- 3/4 cup 1% milk (any milk will do but will change the calorie count)
- 2 whole eggs
- 1/4 cup grated romano cheese
- salt and pepper, to taste
- italian seasoning, to taste
- dill, to taste
- Carbohydrate 3.31769813158266 g
- Cholesterol 259.002 mg
- Fat 9.37710328238933 g
- Fiber 0.508714787626252 g
- Protein 22.5607433519923 g
- Saturated Fat 4.0807689242653 g
- Serving Size 1 1 Serving (179g)
- Sodium 465.976881601237 mg
- Sugar 2.8089833439564 g
- Trans Fat 1.23062280128158 g
- Calories 189 calories
Preheat oven to 350F degrees. Spray a 9-inch pie pan or square pan with nonstick spray. Set aside. Combine spinach, artichoke hearts, garlic, tomatoes and crab in a bowl. Stir thoroughly. Add salt, pepper, dill and Italian seasoning, stir till well blended. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggie/crab mixture in the prepared pan. Tap down with a fork to create a complete layer. Top with shredded cheese (save Romano for very top), then pour the egg mixture on top. Sprinkle with grated Romano cheese. Bake for one hour, uncovered at 350 degrees. Cool for 10 minutes on a wire rack before slicing and serving.
