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Crabmeat Artichoke Quiches

chef.tim.lee's picture
Ingredients
  Eggs 3
  All-purpose flour 1⁄4 Cup (4 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Artichoke hearts 14 Ounce, drained and finely chopped (1 Can)
  Crabmeat 1⁄2 Pound, drained, flaked
  Low fat cottage cheese 3⁄4 Cup (12 tbs)
  Monterey jack cheese 2 Ounce, shredded (1/2 Cup)
  Cheddar cheese 1 Ounce, shredded (1/4 Cup)
  Green onions 1⁄3 Cup (5.33 tbs), minced
  Hot sauce 1⁄2 Teaspoon
  Seasoned dry bread crumbs 1⁄2 Cup (8 tbs)
  Vegetable cooking spray 1
Directions

GETTING READY
1. Coat muffin pans with cooking spray.
2. Preheat oven to 350°F.
3. At high speed of an electric mixer beat eggs 3 minutes until thick.

MAKING
4. In a bowl combine flour, baking powder and salt and add to egg mixture.
5. Beat at low speed of an electric mixer until thoroughly blended.
6. Stir in artichoke hearts and next 6 ingredients.
7. With cooking spray coat miniature muffin pans and sprinkle with breadcrumbs to coat.
8. Into prepared muffin pans, pour artichoke mixture filling to the rim.
9. Bake in the preheated oven for 30 to 35 minutes or until set.
10. Cool in pans 10 minutes.

SERVING
11. Serve Crabmeat Artichoke Quiches with desired garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Crab
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

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