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    Mexicalli Quiche *

    Source of Recipe

    JoAnna Lund

    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
    Preheat oven to 425º 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 350ºF 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.
    Description:
    "6 Points Per Serving"

    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

    Recipe


 

 

 


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