| Main dish Pies |
| Bacon Swiss Quiche Source of Recipe WW List of Ingredients 2 pieces phyllo dough, cut into 3 strips each 3 large egg(s) 1/4 cup regular egg substitute 1 cup fat-free evaporated milk 2 Tbsp all-purpose flour 1/4 tsp table salt 1/4 tsp black pepper 1/4 tsp ground nutmeg 1/2 cup low-fat hard cheese, Swiss, grated 4 oz cooked crisp turkey bacon, diced Preheat oven to 350�F. Coat a 9-inch pie plate with cooking spray. Lay phyllo dough in pie plate, one piece at a time, coating each layer with cooking spray � dough should cover bottom and sides of dish. Fold in any overhanging corners. Whisk together eggs, egg substitute, milk, flour, salt, pepper and nutmeg. Sprinkle cheese and bacon over phyllo dough. Pour in egg mixture and place quiche on a baking sheet. Bake until firm, about 30 to 35 minutes. Let cool at least 5 minutes before cutting into 8 wedges. Serves | 8 Stars per serving | 3 |
| Basic Low Point Quiche Source of Recipe BCB List of Ingredients 3 eggs 1 1/2 cup ff canned milk 1 cup low fat Bisquick salt and pepper blend and allow to sit for 5 minutes 1/4 cup finely chopped onion and 3 strips crisp bacon crumbled. 1/2 cup reduced fat cheese place onion, bacon and cheese on bottom of sprayed (oil) 8x8 baking dish. Then pour in egg mix, bake 350 degrees and bake 1 hour or until cooked through. 4 Stars per serving |
| Cheeseburger Pie Source of Recipe JoAnna Lund List of Ingredients 1 Pillsbury unbaked refrigerated piecrust 8 oz ground beef or turkey 1/2C chopped onion 1/2C dill pickle relish 3T flour 2/3C nonfat dry milk 1/2C water 3/4C reduced fat cheddar cheese Preheat oven to 415 degrees. Place piecrust in a 9 inch pie plate. Flute edges and prick bottom and sides with tines of fork. Bake for 9-12 minutes, or until lightly browned. In large skillet brown beef and onion. Stir in dill pickle relish. In a covered jar, combine flour, dry mild powder and water. Shake well to blend. Add milk mixture to meat mixture. Mix gently to combine. Stir in 1/4 cup of cheese. Pour mixture into piecrust. Continue baking for 15 minutes. Sprinke remaining 1/2 cup of cheese over top and continue baking 4-5 minutes or until cheese melts. Place pie plate on wire rack and let set for 5 minutes. Cut unto 8 servings 234 Calories, 10 gm Fat, 11 gm Protein, 25 gm Carbohydrate, 384 mg Sodium, 151 mg Calcium, 1 gm Fiber, 5 Stars per slice |
| Crustless Spinach Quiche Source of Recipe Unknown List of Ingredients 3 ounces light cream cheese 1 cup skim milk 1 cup egg beaters� 99% egg substitute 1/4 teaspoon pepper 3 cups cheddar cheese, lowfat -- shredded 10 ounces frozen spinach -- thawed and drained, chopped 1 cup frozen chopped broccoli -- thawed and drained 1 small onion -- finely chopped 5 whole mushrooms -- sliced In a small mixing bowl, beat cream cheese. Add milk, egg substitute and pepper; beat until smooth. Stir in remaining ingredients. Transfer to a 10-in. quiche pan coated with nonstick cooking spray. Bake at 350�F for 45-50 minutes or until a knife inserted near the center comes out clean. Description: "3 Stars Per Serving, serves 8 |
| Mexicalli Quiche Source of Recipe JoAnna Lund List of Ingredients 1 refrigerated pie crust -- unbaked, 9 inch 3/4 cup reduced fat Monterey Jack cheese -- shredded 3/4 cup reduced fat cheddar cheese -- shredded 1 cup frozen corn -- thawed 1/2 cup ripe olives -- canned 1/2 cup sliced green onions 2/3 cup nonfat dry milk powder 1 cup water 1/2 cup salsa -- chunky style 1/2 cup salsa -- chunky style, use for topping after baking 4 eggs -- or equivalent egg substitute 4 tablespoons fat-free sour cream Preheat oven to 425� F. Place pie crust in an UNGREASED 9" pie plate and flute edges. Bake for 10 minutes or until light brown. Remove from oven and sprinkle cheeses over bottom of crust. Layer corn, olives, and onion over cheese. In a small bowl, combine milk powder, water, 1/2 cup salsa, and eggs. Beat well with wire whisk. Pour over mixture in pie crust. Cover pie crust edges with strips of foil. Bake for 15 minutes, then lower the temperature to 350�F and bake another 30 minutes, or until a knife inserted in center comes out clean. Cool 10 minutes before serving. Cut into 8 pieces and garnish each serving with 1 tablespoon salsa and 1/2 tablespoon sour cream. Description: "6 Stars Per Serving" Per serving: 261 Calories (kcal); 12g Total Fat; (42% calories from fat); 13g Protein; 25g Carbohydrate; 106mg Cholesterol; 502mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates |
| Quiche Lorraine Source of Recipe Cooking Light List of Ingredients 7 ounces refrigerated breadstick dough -- (1 package) Vegetable cooking spray 1 1/2 cups slivered onion 6 slices turkey bacon -- chopped 3 ounces reduced-fat reduced-sodium Swiss cheese -- (3/4 cup) shredded 1 cup evaporated skimmed milk 2 teaspoons cornstarch 1/8 teaspoon ground nutmeg 1 Dash ground red pepper 2 eggs 2 egg whites Unroll breadstick dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough in a spiral pattern. Repeat procedure with remaining dough strips to make an 8-inch flat circle. Roll dough into a 13-inch circle, and fit into a 9-inch quiche dish or pieplate coated with cooking spray. Fold edges under, and flute; set prepared crust aside. Combine onion and bacon in medium nonstick skillet coated with cooking spray. Cook 10 minutes over medium-high heat, stirring frequently. Spread onion mixture in prepared crust. Top onion mixture with cheese, and set aside. Combine milk and next 5 ingredients in container of an electric blender; cover and process until smooth. Pour milk mixture over cheese. Bake at 375 deg for 35 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes. Yield: 6 servings (serving size: 1 wedge) at 3 Stars per slice |
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