Crustless Crab, Artichoke, and Spinach Quiche
- Preparing Time: 20 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
- 1 tablespoon minced garlic
- 4 egg whites
- 1 cup fresh baby spinach chopped, cooked and drained
- 2/3 cup lowfat shredded cheese (i used mexican blend)
- 4-6 artichoke hearts chopped
- 1/2 cup fire roasted tomatoes drained
- 3/4 cup crab meat flaked with a fork
- 3/4 cup 1% milk (any milk will do but will change the calorie count)
- 2 whole eggs
- 1/4 cup grated romano cheese
- salt and pepper, to taste
- italian seasoning, to taste
- dill, to taste
- Carbohydrate 3.31769813158266 g
- Cholesterol 259.002 mg
- Fat 9.37710328238933 g
- Fiber 0.508714787626252 g
- Protein 22.5607433519923 g
- Saturated Fat 4.0807689242653 g
- Serving Size 1 1 Serving (179g)
- Sodium 465.976881601237 mg
- Sugar 2.8089833439564 g
- Trans Fat 1.23062280128158 g
- Calories 189 calories
As a busy working mom, I'm always looking for quick and easy meals that are also healthy and satisfying. This Crustless Crab, Artichoke, and Spinach Quiche fits the bill perfectly. It's packed with flavor and nutrients, and it's so easy to make. I love that I can throw it together in the morning and then pop it in the oven when I get home from work. It's the perfect comfort food for a busy weeknight.
This quiche is also a great way to use up leftover ingredients. I often have leftover spinach, artichoke hearts, and crab from other meals, so this is a great way to use them up. And because it's crustless, it's a lighter and healthier option than traditional quiche. Plus, it's gluten-free, so it's a great choice for people with gluten sensitivities.
This quiche is a hit with my family and friends. It's always a crowd-pleaser, and it's a great way to get your kids to eat their vegetables. I highly recommend giving this recipe a try. You won't be disappointed!
Step-by-step
- Preheat oven to 350F degrees.
- Spray a 9-inch pie pan or square pan with nonstick spray.
- Combine spinach, artichoke hearts, garlic, tomatoes, and crab in a bowl.
- Add salt, pepper, dill, and Italian seasoning, and stir well.
- In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined.
- Arrange the veggie/crab mixture in the prepared pan.
- Top with shredded cheese (save Romano for the very top), then pour the egg mixture on top.
- Sprinkle with grated Romano cheese.
- Bake for one hour, uncovered at 350 degrees.
- Cool for 10 minutes on a wire rack before slicing and serving.
