Ham and Cheese Quiche

Place the pie plate on a baking sheet in case the filling bubbles over.

Yield: 6 servings

Ingredients

• 1  (7-ounce) can refrigerated breadstick dough
• Cooking spray
• 3/4  cup  (3 ounces) grated Swiss cheese
• 3/4  cup  chopped reduced-fat, low-salt ham (about 1/4 pound)
• 1/2  cup  chopped onion
• 1/8  teaspoon  salt
• 1/8  teaspoon  pepper
• 1  cup  evaporated milk
• 1/2  cup  egg substitute
• Cherry tomatoes, quartered (optional)

Preparation

Unroll 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. Repeat procedure with remaining dough strips. Cover dough with a towel; let rest 20 minutes. Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Sprinkle cheese over bottom of crust; set aside.

Preheat oven to 375°.

Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add ham, onion, salt, and pepper; cook 4 minutes. Arrange ham mixture over cheese.

Combine milk and egg substitute; stir well with a whisk. Pour over ham mixture. Bake at 375° for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes. Garnish with cherry tomatoes, if desired.

Nutritional Information

Calories:

220 (30% from fat)

Fat:

7.2g (sat 3.4g,mono 1.6g,poly 1g)

Protein:

15.3g

Carbohydrate:

22.6g

Fiber:

1.1g

Cholesterol:

24mg

Iron:

1.2mg

Sodium:

557mg

Calcium:

270mg