Source: dLife

A light and cheesy quiche made with crabmeat.

Servings

3 eggs
2 egg whites
1 cup half & half
1 tbsp fresh tarragon , chopped (optional)
0.5 tsp salt , to taste (optional)
0.12 tsp hot red pepper flakes
0.5 cup shredded Swiss cheese (or mozzarella)
1 frozen 9" pie crust
8 oz cooked crab , picked over to remove shells
1 pinch fresh tarragon (optional)
1 pinch paprika (optional)

1 Preheat oven to 325°F.
2 In large bowl, whisk eggs, egg whites, half and half, tarragon, salt, and ground red pepper until well blended.
3 Add cheese, whisk.
4 Place pie shell on baking sheet. Arrange crabmeat in bottom of pie shell. Pour egg mixture on top.
5 Bake until set and toothpick inserted in the center comes out clean, 40 to 45 minutes.
6 Let cool, then if desired garnish with paprika and sprig of tarragon.

For a very low carb entree, make this quiche in a greased pyrex baking dish with no crust. Bake for 30 minutes.