Crab Quiche, Crustless (Lowfat)
INGREDIENTS:
Crust:
1 c All-purpose flour
1/4 ts Salt
1/2 c Crisco shortening
Filling:
4 Eggs
1 2/3 c Light cream
1 ts Dill weed
1/4 ts Salt
1 1/2 c Shredded gouda
Or edam or swiss cheese
6 oz Imitation crabmeat; chopped
1/4 c Chopped onion
Crust:
1 c All-purpose flour
1/4 ts Salt
1/2 c Crisco shortening
Filling:
4 Eggs
1 2/3 c Light cream
1 ts Dill weed
1/4 ts Salt
1 1/2 c Shredded gouda
Or edam or swiss cheese
6 oz Imitation crabmeat; chopped
1/4 c Chopped onion
Equipment: Food processor, pastry blender or 2 knives, 9-inch (23 cm) square pan Crust: 1. Preheat oven to 325F (160C). 2. Combine flour and salt in food processor or mixing bowl. 3. Add Crisco Shortening. Cut in with pastry blender or two knifes or process in food processor until mixture resembles coarse meal. Press mixture firmly in 9-inch (23 cm) square pan. 4. Bake at 325F (160C) for 10 minutes. Filling: 5. Beat eggs, cream, dill weed and salt together until blended. 6. Stir in cheese, crabmeat and onion. 7. Pour over partially baked crust, spreading ingredients evenly. 8. Bake at 325F (160C) for 35 to 45 minutes, or until set in centre. Let stand 10 minutes, then cut into small squares and serve warm. Makes: About 25 squares--
Freeezing: Excellent Helpful Hints: Quiche squares can be prepared ahead and refrigerated 1 day or frozen 3 months. Prepare and bake, cool and cut into squares. Place in flat container and wrap air-tight. To reheat, thaw if frozen and heat, uncovered at 350F (180C) for about 15 minutes or until hot.
Freeezing: Excellent Helpful Hints: Quiche squares can be prepared ahead and refrigerated 1 day or frozen 3 months. Prepare and bake, cool and cut into squares. Place in flat container and wrap air-tight. To reheat, thaw if frozen and heat, uncovered at 350F (180C) for about 15 minutes or until hot.