Low fat quiche

[gja1000]

Well, quiche is never really low fat since a pie crust has quite a bit of fat, but this recipe is much lower fat than regular quiche and it's really good.

1 & 1/2 cup non fat half and half
1 cup egg beaters
1/2 cup light sour cream (or non fat sour cream)
1/3 cup grated Parmesan cheese
Salt and pepper to taste
Mix all this together in a bowl

Filling
This can be anything you like. I've been sautéing onions, garlic and broccoli in a tiny bit of oil. Or I've cut up lean ham chunks. The last thing I used was immitation crab meat. You could use chicken, turkey or about any filling you want. Pour the filling into an uncooked pie crust. Then pour the half and half, egg beater, sour cream mix over the filling. Cook at 350 for about an hour -sometimes takes an extra few minutes - till the center is not giggly. This heat up great in the microwave. I keep it in the fridge and eat it for several lunches and dinners.

[DianaB]

Originally Posted by gja1000

Well, quiche is never really low fat since a pie crust has quite a bit of fat, but this recipe is much lower fat than regular quiche and it's really good.

1 & 1/2 cup non fat half and half
1 cup egg beaters
1/2 cup light sour cream (or non fat sour cream)
1/3 cup grated Parmesan cheese
Salt and pepper to taste
Mix all this together in a bowl

Filling
This can be anything you like. I've been sautéing onions, garlic and broccoli in a tiny bit of oil. Or I've cut up lean ham chunks. The last thing I used was immitation crab meat. You could use chicken, turkey or about any filling you want. Pour the filling into an uncooked pie crust. Then pour the half and half, egg beater, sour cream mix over the filling. Cook at 350 for about an hour -sometimes takes an extra few minutes - till the center is not giggly. This heat up great in the microwave. I keep it in the fridge and eat it for several lunches and dinners.

What if the center is still "giggly"? Do you tell it a sad story or ground it? LOL

We've been having a lot of eggs from the chickens so I'll have to try this one......only using real eggs!! Thanks, Gayle!!!