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Ingredients
- 1/2 c. liquid egg substitute
- 1 c. nonfat lowfat milk
- 1 Tbsp. regular nonfat dry lowfat milk
- 1 tsp freshly-grnd black pepper
- 1/2 c. grated low-fat cheddar cheese
- 1/4 c. minced sun-dry tomatoes not oil packed (or possibly use 1/3 c. fresh diced tomatoes)
- 1 tsp basil
- 1 dsh paprika
Directions
- Preheat the oven to 350 degrees. Spray a 6-inch pie pan with nonstick cooking spray or possibly spray 3 muffin compartments of a muffin tin (add in water to the unused c. before placing in the oven).
- Combine all the ingredients in a small bowl. The batter will be chunky. Pour the batter into the prepared pan and sprinkle with additional paprika if you like.
- Bake for 30 min or possibly till a knife inserted into the center draws out clean. Let the quiche stand 5 min before serving.
- This recipe yields 1 serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 505g | |
| Calories 529 | |
| Calories from Fat 234 | 44% |
| Total Fat 26.09g | 33% |
| Saturated Fat 14.69g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 1189mg | 50% |
| Potassium 945mg | 27% |
| Total Carbs 16.41g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 14.8g | 10% |
| Protein 56.11g | 90% |
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