I remember the first time I ever had quiche. I was a whole 20 yrs. old and I went to a wedding shower for a girlfriend I worked with at a medical clinic. They had such an array of wonderful food. The table was just beautiful (but then she always was that “perfect homemaker” kind of person). This also, was the first time I had raw veggies and dip. I’ve been eating both ever since.
Like most people, I had always thought quiche was one of those “almost impossible” dishes, kind of like a good souffle. Then I got a “Quiche” recipe book for Christmas and found out how easy it was. I make my own “Lower Fat” version, which could probably be even lower fat if I would make my own crusts, but I don’t want to push it. LOL. I posted this recipe to SparkPeople this morning, I thought I would go ahead and post it here.
This is still a little high in fat, but nothing like the original. There are so many variations to this you can do. Rounded out with a green salad makes it a great meal for dinner also.
45 Minutes to Prepare and Cook – Makes 16 servings (2 pies)
2 Deep Dish Frozen Pie Shells
2 Cups Egg Substitute (egg beaters)
2 Cups Fat Free Half and Half (Land O’ Lakes)
2 Slices of Lean Ham sliced into bite size cubes
2 Cups Kraft 2% Milk Shredded Italian Cheese
5 Green Onions chopped fairly fine
Slice the ham slices in strips then slice again going the other way to form bite sized chunks. Divide and lay in the bottom of each pie crust.
Sprinkle 1 cup of cheese over the ham.
Chop the green onion, divide and sprinkle over the ham and cheese in each pie crust.
Beat the eggbeaters and half and half together. Divide and pour half over each pie. Pour slowly as it has a tendancy to run over if rushed.
Place on a cookie sheet in a 375 degree oven for 35-45 min. until custard is puffed and tests done, and the crust is golden brown. Let stand for 5 min. before serving.
Amount Per Serving
WeightWatchers points: 4
- Total Fat: 9.7 g
- Cholesterol: 17.3 mg
- Sodium: 553.5 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 0.2 g
- Protein: 12.6 g
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