A couple of days ago, I started prepping a crab quiche early in the morning while my sons were still home, eating breakfast before school.  My little guy asked me if the quiche was for me.  Who could claim an entire quiche all to herself?  I planned to share the quiche . . . and I did  . . . with a few tough critics.  Here’s to the tasters who requested that I pass on this recipe.

Crab Quiche

1 large sweet red pepper, chopped

1/2 small onion, chopped

2 tablespoons Extra Virgin Olive Oil

1 package (8) reduced fat crescent rolls (look for these in the refrigerated section)

4 medium eggs, beaten

10 ounces frozen chopped spinach, thawed and thoroughly drained

1/2 cup shredded Parmesan cheese

1/2 cup Asiago or Ramano cheese

6-8 ounces shredded white crab meat (fresh or canned)

1/4 cup lowfat milk

1/4 teaspoon salt

twist of fresh ground pepper

1.  In small skillet, cook sweet peppers and onion in extra virgin olive oil over medium heat until crisp.  Drain.

 2. Separate low-fat crescent rolls and press into 9-inch quiche dish.  Press dough firmly together and crimp edges.

 3.  Combine all ingredients in mixing bowl.  Pour mixture into quiche dish lined with crescent roll crust.  Bake in 350 degree oven for 35 minutes or until top sets.  Cut into 10 wedges.  Serve warm.