1 pound crabmeat 3 green onions, including green parts -- chopped 3 tablespoons freshly grated Parmesan cheese 3/4 cup fresh or frozen corn 1/2 teaspoon dried dill weed 1/4 teaspoon white pepper 1/4 teaspoon salt 12 ounces evaporated skim milk 1 cup liquid egg substitute 1/2 cup nonfat sour cream Heat oven to 350 degrees. Lightly coat a 10-inch glass or ceramic pie dish (or use an 11x7-inch glass baking pan) with vegetable cooking spray. Set aside. In a medium bowl, combine the crab, parmesan cheese, green onion, corn, dill weed, pepper, and salt. Toss well to blend evenly. Spread mixture evenly across the bottom and 2/3 of the way up the sides of the prepared baking dish. In your now-empty medium bowl, combine the evaporated skim milk, nonfat egg substitute, and nonfat sour cream. Beat with a fork or whisk until combined. Pour evenly over the crab mixture. Bake 50-60 minutes, or until the quiche is set in the center (if your oven is really at 350 degrees, 60 minutes is more likely than 50). Allow to cool 10 minutes before slicing.
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