1 c. liquid egg substitute
1 (8 oz.) can evaporated skim milk
1/3 c. onion, minced
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 (7 1/2 oz.) can crab meat, drained thoroughly
1 c. low-sodium Swiss cheese, shredded
1 tbsp. parsley, finely chopped

Preheat oven to 425 degrees. Combine liquid egg substitute, milk, onion, salt and cayenne. Mix well and set aside. Spray an 8-inch quiche dish with a nonstick vegetable spray. Sprinkle crab meat and cheese evenly over the bottom. Pour liquid mixture over the top and sprinkle with chopped parsley. Bake 15 minutes, then reduce temperature to 300 degrees and bake 30 to 35 minutes longer or until a knife inserted 1 inch from the edge comes out clean. Allow quiche to rest 10 minutes before cutting into wedges. Makes 8 servings.