Email to Dawn      

Recipe Categories: dawn792's HOME PAGEAPPETIZERS Asian BarCookies Beans Beef BEVERAGES BREAD BREAKFAST CAKESandPIES Calzone CANDY CASSEROLES COOKIES Core-Casserole Core-Dessert Core-Eggs Core-Pasta Core-Poultry Core-Soup CoreBeans CrescentRollRecipes CROCKPOT DESSERTS EGGS FISHandSEAFOOD FrozenDesserts FRUIT GrilledMeats Ham HowToArticles IceCream Jello Lamb legumes MaindishPie MDSoup MEATS Mexican Muffins PASTA PIZZA Pork Potatoes POULTRY Pumpkin RecipeswithTuna RICE SALADandDRESSING SANDWICHES SAUCES Seafood sidedish Smoothie SNACKS SOUPSandSTEWS StirFry SugarFree Veal VEGETABLES VEGETARIAN WrapsBurritos WWCoreEntree WWCorelightmeal

Mexicali Quiche*




Source of Recipe


JoAnna Lund


List of Ingredients




1 9 inch unbaked pie shell
3 ounces of shredded monteray jack cheese
3 ounces shredded cheddar cheese
1 cup frozen corn, thawed
2 ounces sliced ripe olives
1/2 cup sliced green onions
1 cup evaporated skim milk
1 cup thick and chunky salsa**
4 eggs or substitue
4 tablespoon reduced calorie sour cream

preheat oven to 425. bake pie shell for 10 minutes or until lightly browned. Remove from oven and sprinkle cheeses over bottom of crust. layer corn, olives and onions over cheese. In small bowl combine milk, 1/2 cup salsa and eggs. Beat well with wire whisk and pour over mixture in pie shell. cover edge of crust with foil or pie ring. bake 15 minutes. reduce heat to 350 degrees and bake another 30 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving. Garnish each with 1/2 tablespoon sour cream and 1 tablespoon salsa.

each serving equals: 1 1/2 protein (1/2 limited), 3/4 bread, 1/2 milk, 1/3 veg, 1/4 fat, 60 opt calories.


Recipe