Monday, July 6, 2015

Ricotta-Crab Quiche Bites

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Makes 30 bites

Two 1.9-ounce packages frozen mini filo dough cups (15 cups per package)

1/2 cup part-skim ricotta cheese

2 eggs

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup crab meat, finely chopped

Grated Parmesan cheese

1. Heat the oven to 400 F. Arrange the filo cups on a rimmed baking sheet.

2. In a blender, combine the ricotta, eggs, garlic powder, salt and pepper. Blend until very smooth. Stir the crab meat into the egg mixture.

3. Carefully spoon a bit of the mixture into each filo cup, filling each about three-quarters full.

4. Sprinkle a bit of Parmesan over each cup, then bake for 15 to 20 minutes, or until the filling is set and starting to brown.

The quiche bites can be served hot, room temperature or chilled.

Nutrition information per serving (values are rounded to the nearest whole number): 30 calories; 10 calories from fat (33 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 15 mg cholesterol; 2 g carbohydrate; 2 g protein; 0 g fiber; 65 mg sodium.

Tagged as: | Appetizer; Baked good; Hors d'oeuvre; Side dish

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