Fish

Crab, Broccoli + Roasted Red Pepper Quiche is for Dinner.

Crab, Broccoli + Roasted Red Pepper Quiche takes several minutes to prepare.

Crab, Broccoli + Roasted Red Pepper Quiche takes several minutes to cook.

Crab, Broccoli + Roasted Red Pepper Quiche makes 4 servings.

The ingredients for Crab, Broccoli + Roasted Red Pepper Quiche are:

1 refrigerated pie crusts, softened
1 (6oz.) can white crabmeat, well drained
1 1/4 cup broccoli
3/4 cup reduced fat sargento shredded italian cheese
1/3 cup chopped roasted red bell peppers
2 Tbsp reduced fat parmesan cheese
1 egg
3/4 cup all whites egg substitute
1 cup skim milk
1/4 tsp salt
1/4 tsp cayenne

Here is how you make Crab, Broccoli + Roasted Red Pepper Quiche:

Heat oven to 425?F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan. Bake for 9 to 11 minutes or until light golden brown. Remove baked shell from oven. Reduce oven temperature to 350?F. Layer crabmeat, broccoli, cheese, roasted peppers and parmesan cheese in baked shell. Beat eggs and egg substitute in medium bowl until well blended. Add milk, salt and cayenne; blend well. Pour over mixture in shell. Cover crust with strips of foil to prevent excessive browning. Bake at 350?F. for 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Crab, Broccoli + Roasted Red Pepper Quiche is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 393.6

• Total Fat: 19.1 g
• Cholesterol: 103.7 mg
• Sodium: 1,080.9 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 1.0 g
• Protein: 22.6 g