Crustless Crab Quiche - cooking recipe

Ingredients

2 teaspoons extra virgin olive oil, divided
1 onion, chopped
1 red bell pepper, chopped
12 ounces mushrooms, wiped clean and sliced (about 4 1/2 cups)
2 large eggs
2 large egg whites
1 1/2 cups low fat cottage cheese
1/2 cup low-fat plain yogurt
1/4 cup all-purpose flour
1/4 cup freshly grated parmesan cheese
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
8 ounces cooked lump crabmeat, drained and picked over (fresh or frozen and thawed)
1/2 cup grated sharp cheddar cheese
1/4 cup chopped scallion

Preparation

Preheat oven to 350\u00b0F
Coat a 10-inch pie pan or ceramic quiche dish with cooking spray.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat.
Add onion and bell pepper; cook, stirring, until softened, about 5 minutes; transfer to a large bowl.
Add the remaining 1 teaspoon oil to the skillet and heat over high heat.
Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated, 5 to 7 minutes.
Add to the bowl with the onion mixture.
Place eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, cayenne, salt and pepper in a food processor or blender; blend until smooth.
Add to the vegetable mixture, along with crab, Cheddar and scallions; mix with a rubber spatula.
Pour into the prepared baking dish.
Bake the quiche until a knife inserted in the center comes out clean, 40 to 50 minutes.
Let stand for 5 minutes before serving with fresh fruit.
E N J O Y !