Weekend Recipe Project: Breakfast is served Part 2

OK so the waffle, muffin experiment worked out well yesterday.  I'm still drooling over those struessel muffins!  Today I want to tackle another all-time fave of mine ... quiche

There is a great quiche recipe in my Weight Watchers Favorite Recipes cook book.  I've remembered it from all those years ago when I joined WW.  Its a crust-less crab quiche.

Also since this is protein it will be breakfast for dinner ... again Yay!!  Love breakfast at any time of day!

I counted the crab, eggs and veg cheese as protein so each serving is about 7 oz.  So this works great for dinner even on a day where you might have to reduce your protein content because you had waffles for breakfast ;)

 But remember, don't eat any restricted foods on a day you make this.  Each serving also contains your milk allotment for the day so no milk in the coffee in the morning.

You could add more veg than the recipe calls for but at first I decided to go basic the first timeout of the chute and just have it with a salad to get my 2 cups.  Then I thought, what's breakfast, even breakfast for dinner, without hash browns ....

I decided to be really adventurous and used jicama (pronounced hic-ama).  Again legal veg but lets make it up just a little bit different than normal (its great raw and has a sweet taste).  I've been told its called a "Mexican potato" so I hoped that the consistency and texture would hold up to grating and hash browning)

I did a quick search to see if any one had posted the original recipe (since my cook book is from the late 80s/early 90s and the inter webs weren't nearly so prevalent then)

Here is a link to a recipe that looks to be pretty close to the original one I used:

Here is the recipe with my changes:
6 ounces imitation crab meat, chopped (I used canned fancy white wild crab meat) 
4 oz Go Veggie veggie cheese shreds (I used mozz shreds because I didn't have the cheddar shreds but either would work) 
1 leek, diced
6 large eggs
3 oz skim milk plus enough water to make a 3/4 c.
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1 dash paprika
Directions:

1.  Preheat oven to 400 degrees (375 degrees for glass plate).
2.  Spray a 8" pie plate with non-stick spray.
3.  Combine crab, leeks and cheese.
4.  Press into pie plate.  Use the back of a spoon to press it into the bottom and up the sides.
5.  Beat together remaining ingredients except paprika and pour over the crab.
6.  Sprinkle with paprika.
7.  Bake until set 30-35 minutes.

Serves 3

For the hash browns I just peeled then grated the jicama using my grater and cooked it up in a pan with a little olive oil, and salt and pepper.

The hash browns could have been a little better.  Jicama is a little sweet so it still had that sweet taste too it.  Plus they got done sooner than anticipated so they cooled off a little before the quiche was done.  And I like my hash browns with ketchup so that might have lent itself to my less than enthusiastic reception.  Might try turnips or the now infamous rutabaga next time :)

The quiche turned out great though.  Very filling (good grief you get 1/3 of a pie) and cheesy.