Breakfast

Crustless Crab and Asparagus Quiche is for Breakfast.

Crustless Crab and Asparagus Quiche takes 15 minutes to prepare.

Crustless Crab and Asparagus Quiche takes several minutes to cook.

Crustless Crab and Asparagus Quiche makes 8 servings.

The ingredients for Crustless Crab and Asparagus Quiche are:

6 oz lump crab meat
6 frozen asparagus spears, thawed & cut into 1/2" pieces
4 large eggs
3/4 cup Liquid Egg Whites (equal to 4 large eggs)
1/2 cup light sour cream
1/2 cup fat free half & half
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded swiss cheese
1/2 medium onion, chopped
1/2 cup mushrooms, sliced
2 Tbsp fresh squeezed lemon juice
1 Tbsp unsalted butter
Salt & pepper to taste

Here is how you make Crustless Crab and Asparagus Quiche:

Preheat oven to 375 degrees.Drain crab meat & pick through (looking for shell pieces). Set aside. In a bowl, beat eggs, egg whites, sour cream, & half/half until well mixed. Season a bit with salt & pepper. Set aside.In a nonstick skillet, melt the tablespoon of butter over medium heat. Add onions & mushrooms. Cook until soft & most of the liquid has evaporated. Add lemon, asparagus & crab meat. Cook for about 3 minutes. Spray a pie pan with cooking spray. Arrange contents of skillet on the bottom. Sprinkle the cheddar over the top, then give the egg mixture one last whip & pour over the crab & veggies. Top with shredded Swiss cheese.Place pie pan in oven & bake for 40 to 60 minutes.Serving Size:?Makes 8 pie shaped servings

The nutritional information for Crustless Crab and Asparagus Quiche is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 198.6

• Total Fat: 10.8 g
• Cholesterol: 178.3 mg
• Sodium: 242.3 mg
• Total Carbs: 6.4 g
• Dietary Fiber: 0.7 g
• Protein: 17.7 g