Crustless Basque Quiche
Courtesy of National Pork Board 6 Servings • 15 Min. Prep Time • 50 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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
Nutrition:
Calories: 200; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 40mg; Total Carbs: 15g; Fiber: 1g; Protein: 16g; Sodium: 480mg;