Crustless Basque Quiche
Courtesy of National Pork Board
Servings: 6
Prep Time: 15 Min.
Cook Time: 50 Min.
Prep Time: 15 Min.
Cook Time: 50 Min.
What you need:
* 3 Tbsp. bread crumbs
* 1 tsp. canola oil
* 1/2 c. green onions, chopped
* 2 medium roma tomatoes, juiced and chopped (about 3/4 c.)
* 6 oz. ham, or Canadian bacon, chopped (about 1 1/4 c.)
* 1/2 c. roasted red pepper, chopped, from a jar, patted dry
* 1 Tbsp. cornstarch
* 1/4 tsp. salt
* 1/8 tsp. cayenne
* 1 c. nonfat half & half
* 1 c. egg substitute
* 1 c. mozzarella cheese, reduced fat, shredded
* 1 tsp. canola oil
* 1/2 c. green onions, chopped
* 2 medium roma tomatoes, juiced and chopped (about 3/4 c.)
* 6 oz. ham, or Canadian bacon, chopped (about 1 1/4 c.)
* 1/2 c. roasted red pepper, chopped, from a jar, patted dry
* 1 Tbsp. cornstarch
* 1/4 tsp. salt
* 1/8 tsp. cayenne
* 1 c. nonfat half & half
* 1 c. egg substitute
* 1 c. mozzarella cheese, reduced fat, shredded
What to do:
1. Preheat the oven to 350°F. Spray a 9-in. glass pie pan with non-stick spray. Dust the bottom and sides of the pan with the breadcrumbs and set aside.
2. Heat the oil in a large non-stick skillet over medium heat. Add the onion; sauté 1 min. Add the tomatoes and sauté until beginning to soften, about 3-4 mins. Remove from the heat and stir in the ham and pepper. Spoon into the bottom of the prepared pan.
3. Place the cornstarch, salt and cayenne in a medium bowl; slowly whisk in the half and half to blend. Whisk in the egg substitute and pour the mixture into the pan. Top with the mozzarella.
4. Bake for 40-45 min. until puffed and set. Let the quiche rest for 5 min. before serving. Sprinkle chopped parsley on top, if desired. Cut in wedges and serve.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeinspired.com
2. Heat the oil in a large non-stick skillet over medium heat. Add the onion; sauté 1 min. Add the tomatoes and sauté until beginning to soften, about 3-4 mins. Remove from the heat and stir in the ham and pepper. Spoon into the bottom of the prepared pan.
3. Place the cornstarch, salt and cayenne in a medium bowl; slowly whisk in the half and half to blend. Whisk in the egg substitute and pour the mixture into the pan. Top with the mozzarella.
4. Bake for 40-45 min. until puffed and set. Let the quiche rest for 5 min. before serving. Sprinkle chopped parsley on top, if desired. Cut in wedges and serve.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeinspired.com
Nutritional information:
Calories: 200; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 40mg; Total Carbs: 15g; Fiber: 1g; Protein: 16g; Sodium: 480mg;