Fiesta quiche
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Pam Coombes | ||
| Vegetable cooking spray | ||
| 4 | 8 1/2-inch flour tortillas | |
| ½ | cup | Shredded reduced fat |
| Cheddar cheese | ||
| 1 | 4oz can chopped green chiles | |
| Drained | ||
| ¼ | cup | Sliced green onions |
| ½ | cup | Picante sauce |
| 1 | cup | Egg substitute |
| ⅓ | cup | Skim milk |
| ½ | teaspoon | Chili powder |
| ¼ | teaspoon | Cracked black pepper |
| 6 | Tomato slices | |
| 2 | tablespoons | Plain non-fat yogurt |
| Fresh cilantro | ||
Directions
Coat a 12-inch quiche dish with cooking spray; layer tortillas in dish. Sprinkle cheese, chiles and green onions over tortillas; dollop with picante sauce. Combine egg substitute and next 3 ingredients; pour into quiche dish. Bake at 350F for 30 to 35 minutes. Remove from oven;, and arrange tomato slices around edge of quiche; top each tomato slice with 1 teaspoon yogurt and a sprig of cilantro. (225 calories per wedge) Southern Living Annual Recipes 1992