Quick-and-Easy Quiche


1 cup egg substitute (Kiy Note: I usually just use 3-4 eggs, depending on how many folks I am feeding)
1 cup water (Kiy Note: when using eggs, I omit this)
½ cup low-fat buttermilk biscuit and baking mix (Kiy Note: I use reduced-fat Bisquick)
½ cup instant nonfat dry milk powder (Kiy Note: I use regular milk, not dry milk)
½ cup plain nonfat yogurt
2 tablespoons (½ ounce) grated fresh Parmesan cheese
½ teaspoon dry mustard
¼ teaspoon hot sauce
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
¾ cup diced low-salt, reduced-fat ham
½ cup chopped green onions
Vegetable cooking spray
Cherry tomatoes (optional)
Green onion slices (optional)

Preheat oven to 350°.

Place first 8 ingredients in a food processor, and process 1 minute or until smooth. Combine egg substitute mixture, cheddar cheese, ham, and green onions in a medium bowl; stir well. Pour mixture into 9-inch pie plate coated with cooking spray. Bake at 350° for 40 minutes or until set. Let stand 5 minutes before serving. Garnish with green onion slices and cherry tomatoes, if desired.

Cooking Light, MAY 1996

Kiy Note: I use this recipe as a base, but tend to add different ingredients as the mood strikes (and what we have on hand). This week it’s bacon, spinach and onions.

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