Easy leek quiche

Yield: 6 Servings

Measure Ingredient
1 pack (11 ounce) refrigerated bread stick dough
1 teaspoon Olive oil
1 medium Leek, thinly sliced, (1 1/2 cup)
1 \N Clove garlic, minced
3 \N Green or red bell pepper rings, (optional) (up to 5)
¾ cup Nonfat mozzarella cheese, shredded/part skim
1 cup Evaporated skim milk
¾ cup Egg BeatersĀ® 99% egg substitute, or 3 eggs, beaten
1½ teaspoon Cornstarch
¼ teaspoon Freshly ground pepper
⅛ teaspoon Ground nutmeg
1¼ cup Finely chopped turkey ham, (opt)
\N \N Grated Parmesan cheese, (opt)

Heat oven to 350 F. Spray 10" pie plate with nonstick vegetable cooking spray. Set aside. Separate and unroll individual bread sticks. On flat surface, coil strips of dough into circle. Using rolling pin roll dough into 13" circle. Press dough into bottom and up sides of prepared pie plate. (Dough will shrink back slightly when pressing.) Set aside. In 10" nonstick skillet, heat oil over Medium heat. Add leek and garlic (and ham cubes, if using.) Cook for 8-10 minutes, or until leek is tende and just beginning to brown, stirring occasionally. Spread leek mixture in bottom of crust. Sprinkle cheese evenly over mixture. Arrange pepper rings over cheese, if using. In food processor or blender, combine remaining ingredients. Process until smooth. Pour mixture over filling. Bake for 45-50 minutes or until filling is set and crust is golden brown. Let stand for 10 minutes before serving. Sprinkle with shredded fresh Parmesan cheese, if desired. MC formatting and posted on Kitmailbox for Low Fat Contest by bobbi744@...

NOTES : Can substituted a frozen unbaked pie shell for the bread stick dough. Very delicious with turkey ham added.

Recipe by: Healthy Choices Website<www.healthychoice> Posted to Kitmailbox Digest 21 Feb 97 by Roberta Banghart <bobbi744@...> on Feb 21, 1997.

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