Wednesday, April 23, 2008

Ham and Cheese Quiche

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)
1/4 cup chopped green onion
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup evaporated milk
3 eggs
Cherry tomatoes, quartered (optional)

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, green onion, salt, and pepper; cook 3 minutes. Arrange ham mixture over cheese.

Combine milk and egg substitute; stir well with a whisk. Pour over ham mixture. Bake at 375° for 30-40 minutes or until a knife inserted in center comes out clean; let stand 10 minutes. Garnish with cherry tomatoes, if desired.

-- Adapted fromm Cooking Light magazine

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