Crab and Artichoke Crust less Quiche Recipe
|Crab and Artichoke Crust less Quiche Recipe|
Makes 6 svgs.- each serving- 17 grams protein- 6 grams carbs
2 tbs. butter(un-salted)
1/2 cup chopped shallots
1 diced red bell pepper
15 oz. artichoke hearts-canned in water, drained and chopped
6 oz. canned crabmeat, drained, chopped
2 tbs. grated lemon zest
2 tbs. parsley-minced
1 1/4 cups all dairy heavy cream
3/4 cup Monterey Jack-grated, or feta cheese
1 tbs. Parmesan cheese -grated
black pepper to taste
dash cayenne pepper
Preheat oven to 350 degrees. In a large nonstick skillet, melt butter over med-high heat. When butter is bubbly, add shallots and bell pepper and sauté.-stirring often- approx.. 5 minutes.
Mix in chopped artichokes, crab meat, lemon zest and parsley. Cook and stir 5 minutes. Remove from heat-set aside.
In a large bowl, using fork, whisk eggs, cream, grated cheese black pepper and cayenne pepper. Gently stir in artichoke and crab mixture.
Pour filling into a buttered 8 inch square baking dish.
Sprinkle w/ parmesan cheese and bake until golden brown and puffed up-approx. 25-30 minutes.
Let stand 10 minutes before diving in!