Menu:
- Crustless Seafood Quiche
- Fresh fruit salad
- Whole-wheat toast
| WLS Patient | Kids Age 2 to 8 | Older Kids and Adults | |
| Crustless Seafood Quiche | 1/2 cup | 1/4 to 1/2 cup | 1 cup |
| Fresh Fruit Salad | 2 to 4 tablespoons | 1/4 to 1/2 cup | 1/2 to 1 cup |
| Whole-Wheat Toast | 1/2 to 1 slice | 1/2 to 1 slice | 1 to 2 slices |
| Milk | No beverages with meals! | 1/2 to 3/4 cup | 1 cup |
Crustless Seafood Quiche
Stage: Regular foods
Preparation time: 15 minutes
Cook time: 30 minutes
Yield: 6 servings
4 large eggs, whisked
1 cup fat-free sour cream
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon nutmeg
1 cup shredded pepper jack cheese
4 ounces crabmeat, canned or fresh
4 ounces cooked bay shrimp
6 large mushrooms, thinly sliced
1 tablespoon chopped green onion
1 teaspoon lemon juice
- Preheat the oven to 350 degrees F. Spray an 8-x-8 baking dish with nonstick cooking spray.
- In a medium mixing bowl, combine eggs, sour cream, ricotta, Parmesan, onion powder, and nutmeg and whisk for 2 minutes or until smooth.
- In a small mixing bowl, combine jack cheese, crab, shrimp, mushrooms, green onions, and lemon juice and mix well.
- Spread seafood mixture evenly into the baking dish. Pour the egg mixture over the seafood mixture.
- Place the dish in the oven and bake for 30 minutes, or until a knife inserted in center comes out clean. Let stand 5 minutes before serving.
Shredded cooked chicken can be substituted for seafood.
Though egg substitute can be used in many recipes, it's not a good option here because egg yolks are needed to bind the quiche.