Skinny Crab Quiche

Take this to potlucks, cut into appetizer-size slices. Really good, light meal, recipe from Allrecipes.com

1 (6 ounce) can crabmeat - drained,

flaked and cartilage removed

1 1/2 cups shredded reduced-fat

Cheddar cheese

1/2 cup shredded zucchini

1/3 cup chopped green onions

1 1/2 cups egg substitute

1 (12 fluid ounce) can fat-free

evaporated milk

3/4 teaspoon ground mustard

1/2 teaspoon salt

1/4 teaspoon salt-free lemon-pepper

seasoning

1 dash paprika

In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with nonstick cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika.

Bake, uncovered, at 400 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.