Crustless Crab Quiche with Asparagus

Preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray and set aside.
In a large bowl, whisk together the eggs and egg substitute.
3 large eggs, ¾ cup egg substitute
In a medium bowl, whisk together the baking mix and half and half.
½ cup low-fat buttermilk baking mix, ¾ cup fat-free half and half
Add the baking mixture to the egg mixture and whisk until smooth.
Stir in the cooked and chopped asparagus, cheese, minced onion, salt, and pepper.
1 cup asparagus, 1 cup shredded Swiss cheese, 1 tablespoon onion, ¼ teaspoon salt, ⅛ teaspoon freshly ground black pepper
Gently stir in the crab, taking care not to break up the lumps.
12 ounces jumbo lump crab
Pour the mixture into prepared pie plate.
Bake for 45-50 minutes or until the center is set.
Remove from the oven and set the pie pan to cool on a wire rack for 15 minutes before cutting into wedges.