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    6 pt. Mexicalli Quiche


    Source of Recipe


    "Best of Healthy Exchanges¨ Food Newsletter '92 Cookbook, page 81"

    List of Ingredients




    1 refrigerated pie crust -- unbaked, 9 inch
    3/4 cup reduced fat Monterey Jack cheese -- shredded
    3/4 cup reduced fat cheddar cheese -- shredded
    1 cup frozen corn -- thawed
    1/2 cup ripe olives -- canned
    1/2 cup sliced green onions
    2/3 cup nonfat dry milk powder
    1 cup water
    1/2 cup salsa -- chunky style
    1/2 cup salsa -- chunky style, use for topping after baking
    4 eggs -- or equivalent egg substitute
    4 tablespoons fat-free sour cream

    Recipe



    Preheat oven to 425¼ F. Place pie crust in an UNGREASED 9" pie plate and flute edges. Bake for 10 minutes or until light brown. Remove from oven and sprinkle cheeses over bottom of crust.

    Layer corn, olives, and onion over cheese. In a small bowl, combine milk powder, water, 1/2 cup salsa, and eggs. Beat well with wire whisk. Pour over mixture in pie crust. Cover pie crust edges with strips of foil. Bake for 15 minutes, then lower the temperature to 350¼F and bake another 30 minutes, or until a knife inserted in center comes out clean. Cool 10 minutes before serving. Cut into 8 pieces and garnish each serving with 1 tablespoon salsa and 1/2 tablespoon sour cream. Serves 8. (6 pts. per serving)

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    Per serving: 261 Calories (kcal); 12g Total Fat; (42% calories from fat); 13g Protein; 25g Carbohydrate; 106mg Cholesterol; 502mg Sodium
    Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;
    0 Other Carbohydrates

 

 

 

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