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Crab quiche

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What you need:
16 oz blue crab meat, shredded
1/2 cup onion
2 tablespoons puréed garlic (or 2 cloves)
2 tablespoons olive oil
1 red bell pepper, diced
2 green onions, sliced
1/2 cup Swiss cheese, shredded
1/2 tablespoon Bay’s seafood seasoning
16 oz egg whites
1/4 cup lowfat milk (2%)
Salt and pepper to taste
Refrigerated 9-inch pie crust, unbaked

What you do:
1. Preheat oven to 450 degrees
2. Unroll pie crust into prepared quiche dish. Par-bake crust for 5-6 minutes.
3. Sauté onion and garlic with olive oil over medium heat.
4. Add bell peppers after onions are opaque. Sauté 5-7 minutes.
5. Add crabmeat, Bay’s seafood seasoning, chili powder and salt/pepper to taste. Let cool.
6. Layer half of the cheese on top of the crust. Then add the crab mixture on top of the cheese.
7. Sprinkle green onions on top of that.
8. Mix eggs whites, milk, cayenne pepper, mustard and mace.
9. Pour egg mixture on top of the crab mixture.
10. Tent with foil and bake for 45-60 minutes. Take foil off and brown for 15 more minutes. Cool and enjoy!

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