Light Chicken Quiche

* Exported from MasterCook II *

Light Chicken Quiche

Recipe By : Mary Watson, Creighton Cardiac Center
Serving Size : 6 Preparation Time :1:15
Categories : Low Fat/Low Cal Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method
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2 tablespoons parmesan cheese, non-fat
1/4 teaspoon paprika
3 sheets phyllo dough
2 each egg whites
1/2 cup egg beaters
1/2 cup ricotta cheese, non-fat
2 tablespoons flour
1/2 cup evaporated skim milk
6 ounces chicken, white meat -- cooked and cubed
2 ounces swiss cheese -- grated
1 cup asparagus -- or other veggie
2 tablespoons green onion -- chopped
2 tablespoons parmesan cheese -- grated

Preheat oven to 350 degrees F. Lightly spray a 9-inch pie pan with
vegetable oil cooking spray (butter flavored). Combine 2 tablespoons
non-fat parmesan cheese with paprika and set aside. Stack and cut sheets
of phyllo dough in half. Place one square of phyllo in pie pan, lightly
spray with vegetable oil cooking spray and sprinkle with 1 teaspoon cheese
mixture. Layer remaining squares and cheese mixture in the same manner.

Combine egg whites, egg substitute, riccotta, flour and milk. Stir in
chicken, swiss cheese, vegetables and green onions. Pour into prepared
pie crust. Sprinkle with freshly grated parmesan.

Bake for 30 minutes or until lightly browned. Cool for 10 minutes.


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NOTES : Original recipe had only 3 ounces chicken breast and 1/2 cup
vegetable.