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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Every Christmas and New Year's day, the wonderful smell of my mom's famous Texas quiche fills the house. It was only recently that I realized her choice of brunch menu was based on simplicity, as much as taste! This is a reduced-fat version. She uses co-jack, I improvise with a blend of types. I also add an additional can of chilies for a little extra kick. Top with salsa and serve with sizzling cornbread and skinned grapefruit for an amazing brunch. Ingredients:
3 cups egg substitute (or 12 large eggs, beaten) |
8 ounces fat-free cheddar cheese, grated |
8 ounces low-fat cheddar cheese, grated |
1 (4 ounce) can chopped green chilies, drained |
nonstick cooking spray |
Directions:
1. Coat 9 x 13 inch glass dish with cooking spray (butter also works well, but less friendly on the waistline).
2. Spread grated cheese in the dish.
3. Sprinkle the bottom of the dish with the chilies.
4. Pour the egg substitute (or beaten eggs)evenly over the grated cheese.
5. Bake in a 350°F oven for 20-30 minutes. Quiche will be set in the middle and slightly brown on top when done.
6. Let stand for about 5-10 minutes before serving. It's good cold, too, if it makes it that long :-).
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