Potato Encrusted Crab Quiche
| Yield: | 6 Servings |
| Categories: |
| 1 | lg | Potato; thin-skin scrubbed |
| 1/2 | ts | Salt |
| Freshly ground black pepper | ||
| 1/4 | c | Grated sharp cheddar cheese |
| 1 | ts | Canola oil |
| 1 | Shallot; minced | |
| 2 | tb | Chopped garlic chives |
| 1/4 | c | Red bell pepper; roasted |
| 2 | tb | Minced parsley |
| 1/4 | ts | Salt |
| 1/8 | ts | Cayenne |
| 6 | oz | Lump crabmeat; rinsed and sorted |
| 3 | Eggs | |
| 1 1/2 | c | Nonfat milk |
| 1/4 | c | Parmesan cheese |
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