anybody got any good....

quiche recipes, Im hoping for a good change in my meals, and figure that would be it.

I would be happy to know this as well, as well as anything that can be made with crabmeat. Thanks

Recipe courtesy of Emeril Lagasse 1 (9-inch) tart pan 2 eggs 1 cup heavy cream *(I use half & half) 1 tablespoon of your favorite hot sauce 2 teaspoons Worcestershire sauce 2 cups julienned onions 2 pounds fresh spinach, cooked until barely wilted, squeezed dry and chopped 2 tablespoons minced shallots 2 tablespoons minced garlic 1 pound shrimp *(or whatever) *I've used lobster, crabmeat & imitation crabmeat. 1 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons for garnish 1 cup grated Gruyere cheese Salt and pepper 2 tablespoons chopped chives 1 tablespoon red peppers Long chives Preheat oven to 375 degrees. In a mixing bowl, whisk in the eggs, cream, hot sauce, and Worcestershire sauce. Stir in the onions, spinach, shallots, garlic, shrimp, and cheeses. Season with salt and pepper. Pour the mixture into the tart shell. Bake for 30 minutes or until the quiche sets. Allow the quiche to cool for a few minutes. Place a slice of the quiche on the plate. Garnish with chives, cheese and peppers. CORNMEAL CRUST 2 1/2 cups cornmeal flour 1 teaspoon salt 1 stick unsalted butter, cold, cut into pieces 6 tablespoons solid vegetable shortening, cold 5 to 6 tablespoons ice water Combine the flour and salt in a mixing bowl. Using your hands work the butter and shortening into the flour, until the mixture resembles coarse crumbs. Sprinkle the ice water over the mixture 1 or 2 tablespoons at a time. Gather the dough into a ball. Turn the dough onto a floured surface. Using the heel of your hand knead the dough, this will blend the butter and shortening and make the pastry flakier. Refrigerate for 30 minutes. Roll the dough out onto a floured surface into a circle 14-inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch tart pan. Yield: 1 (9-inch) crust Enjoy... Kate Z

I found a terrific website through my local food co-op - (www.)healthnotes.info/qs_db/index.cfm. Another one is (www.)lowcarbfriends.com/recipereview/ Here's a recipe from the healthnotes site. Pretty high fat, but you can tweak it. Easy Quiche Lorraine - Recipe courtesy of the National Pork Board Ingredients 1 lb sliced bacon, cut into 1-inch pieces 1 frozen deep-dish pastry shell 6 eggs, beaten 1 cup milk 1/8 tsp ground nutmeg dash pepper 1 cup (4 ounces) shredded Swiss cheese 2 Tbs chopped green onion 2 Tbs chopped ripe olives Directions Cook bacon until crisp in a large frying pan; drain on paper towel. Combine eggs, milk, nutmeg and pepper; mix well. Stir in cheese, onions, olives and reserved bacon. Pour cheese mixture into pastry shell. Bake at 350 degrees F. for 40-45 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let stand 10 minutes before cutting into wedges to serve. Nutrition facts Serving Size 1 serving Calories 636 Calories from Fat 479 (75%) % Daily Value* 81%Total Fat 53g 97%Saturated Fat 19.3g Polyunsaturated Fat 5.4g Monounsaturated Fat 22.1g 106%Cholesterol 318mg 38%Sodium 911mg 9%Potassium 332mg 5%Total Carbohydrate 15g 1%Dietary Fiber 0.4g Sugars 5g Sugar Alcohols 0g 48%Protein 24g * Percent Daily Values are based on a 2,000 calorie diet. Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.