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  • 1   refrigerated pie crust (from 15-ounce package), softened as directed on package
  • 3/4 cup (4 ounces) coarsely chopped fat-free imitation crabmeat
  • 3/4 cup (3 ounces) shredded Swiss cheese, divided
  • 1/4 cup sliced green onions with tops
  • 1 tablespoon all-purpose flour
  • 3/4 cup milk
  • 1/2 package (4 ounces) cream cheese, cubed
  • 3   eggs, lightly beaten
  • 1/4 teaspoon salt


  1. Preheat oven to 400°F. Gently unfold crust onto Pastry Mat; roll to an 11 1/2-inch circle. Press into bottom and up sides of Tart Pan. Prick bottom of crust. Bake 10 minutes; remove from oven. Reduce oven temperature to 350°F. Meanwhile, in Classic Batter Bowl, toss crabmeat, 1/2 cup of the Swiss cheese and green onions with flour; spread over bottom of crust.
  2. Place milk and cream cheese in Small Micro-Cooker®. Microwave 1 1/2 minutes, whisking after each 30-second interval, until smooth. Whisk eggs in Small Batter Bowl. Whisk in cheese mixture and salt until blended. Pour egg mixture evenly over crabmeat mixture in crust.
  3. Bake in 350ºF oven 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining Swiss cheese. Let stand 5 minutes.

Yield: 6  servings

Nutrients per serving:
Calories: 350
Total Fat: 23g
Saturated Fat: 12g
Cholesterol: 150mg
Carbohydrate: 23g
Protein: 13g
Sodium: 450mg
Fiber: 0g

U.S. Diabetic exchanges per serving:
1 1/2 starch, 1 1/2 meat, 3 fat (1 1/2 carb)

Cook’s Tips:
Variation: Ham & Broccoli Quiche: Substitute coarsely chopped baked ham for the crabmeat, shredded cheddar cheese for the Swiss cheese and chopped broccoli for the green onions.

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