Instructions: Preheat oven to 350. Lightly oil a 10-inch pie plate or porcelain quiche dish - or coat it with non-stick cooking spray.

In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add onions and peppers and cook, stirring until softened, about 5 minutes. Transfer to a mixing bowl. Add the remaining 1 teaspoon oil to the skillet and heat over high heat. Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated - 5-7 minutes.

Add to the onion mixture.

In a food processor or blender, blend eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, ground red pepper, salt and pepper until smooth - mix with the vegetable mixture. With a rubber spatula, fold in crab, cheddar and scallions.

Pour into the prepared baking dish.

bake for 40-50 minutes or until a knife inserted into the center comes out clean.

Let stand for 5 minutes before serving.

Makes 1 10-inch quiche for 6 servings.

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