Creamy Crab Quiche

Directions

1. 1

   1 pound crabmeat 3 green onions, including green parts -- chopped 3 tablespoons freshly grated Parmesan cheese 3/4 cup fresh or frozen corn

2. 2

   Lightly coat a 10-inch glass or ceramic pie dish (or use an 11x7-inch glass baking pan) with vegetable cooking spray

3. 3

   Set aside

4. 4

   In a medium bowl, combine the crab, parmesan cheese, green onion, corn, dill weed, pepper, and salt

5. 5

   Toss well to blend evenly

6. 6

   Spread mixture evenly across the bottom and 2/3 of the way up the sides of the prepared baking dish

7. 7

   In your now-empty medium bowl, combine the evaporated skim milk, nonfat egg substitute, and nonfat sour cream

8. 8

   Beat with a fork or whisk until combined