Crustless chili quiche
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Eggs |
| 3 | tablespoons | Flour |
| 2 | tablespoons | +2 t low fat margarine, melted |
| 1 | tablespoon | Dijon mustard |
| ¼ | teaspoon | Salt |
| 3 | drops | Red pepper sauce |
| 1 | cup | Nonfat cottage cheese |
| 1½ | ounce | Shredded MontereyJack cheese |
| ¼ | cup | Chopped green chiles, canned |
| 1 | tablespoon | Grated Parmesan cheese |
| ¼ | cup | Drained chopped roasted red pepper |
Directions
1. Preheat oven to 350F. Spray a 9" pie plate with nonstick spray.
2. In a medium bowl, lightly beat eggs. Whisk in flour, margarine, mustard, salt and pepper sauce. Stir in cottage cheese, Monterey Jack cheese, chilies, and red pepper. Spoon mixture into prepared pie plate; sprinkle with Parmesan cheese.
3. Bake 20-30 minutes, until filling is set and top is golden. Let stand 10 minutes before cutting into quarters.
Per serving: 1 fat, 2 proteins, 30 cal. Each serving provides: 232 calories
Source: Weight Watchers Magazine, June 1993