Preparation / Directions:
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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