Light Chicken Quiche

Photo: flickr user avlxyz

Ingredients

2 tablespoons parmesan cheese non-fat

1/4 teaspoon paprika

3 sht phyllo dough

2 egg whites

1/2 cup Egg Beaters 99%% egg substitute

1/2 cup ricotta cheese non-fat

2 tablespoons flour

1/2 cup evaporated skim milk

6 ounces chicken, white meat cooked and cubed

2 ounces swiss cheese grated

1/2 cup asparagus or other veggie

2 tablespoons green onion chopped

2 tablespoons parmesan cheese grated

Preparation

Here is a wonderful recipe for low-fat quiche. I've made this with asparagus as the vegetable and also with broccoli. Other vegetables could be used, and I'm sure the chicken could be replaced with more vegetables if desired. It's great as is. Use real swiss cheese.

There's very little called for (2 oz in whole pie), and the flavor will be

Much better than if you use lowfat or fatfree.[Deborah]

Preheat oven to 350 degrees F. Spray a 9-inch pie pan with vegetable oil cooking spray (butter flavored). Combine 2 tablespoons parmesan cheese withpaprika and set aside. Stack and cut sheets of phyllo dough in half.

Placeone square of phyllo in pie pan, coat lightly with vegetable oil cooking spray and sprinkle with 1 teaspoon cheese mixture. Layer remaining squares and cheese mixture in the same manner.

Combine egg whites, egg substitute, ricotta, flour and milk. Stir in chicken, swiss cheese, vegetables and green onions. Pour into prepared piecrust. Sprinkle with freshly grated parmesan.

Bake for 30 minutes or until lightly browned. Cool for 10 minutes.

NOTES : Original recipe had only 3 ounces chicken breast.