Recipe: Light Chicken Quiche (using phyllo dough)

Light Chicken Quiche
rec.food.recipes/Deborah Kirwan/1996
Source: Mary Watson, Creighton Cardiac Center
Servings: 6

Here's a great recipe for low-fat quiche. I've made this with asparagus as the vegetable and also with broccoli. Other vegetables could be used, and I'm sure the chicken could be replaced with more vegetables if desired. It's great as is. I use real Swiss cheese. There's very little called for (2 oz in whole pie), and the flavor will be much better than if you use low fat or fat free.

2 tablespoons parmesan cheese, non-fat
1/4 teaspoon paprika
3 sheets phyllo dough
2 each egg whites
1/2 cup egg beaters
1/2 cup ricotta cheese, non-fat
2 tablespoons flour
1/2 cup evaporated skim milk
6 ounces chicken, white meat -- cooked and cubed
2 ounces Swiss cheese -- grated
1 cup asparagus -- or other veggie
2 tablespoons green onion -- chopped
2 tablespoons parmesan cheese -- grated

Preheat oven to 350 degrees F. Lightly spray a 9-inch pie pan with vegetable oil cooking spray (butter flavored).

Combine 2 tablespoons non-fat parmesan cheese with paprika and set aside.

Stack and cut sheets of phyllo dough in half. Place one square of phyllo in pie pan, lightly spray with vegetable oil cooking spray and sprinkle with 1 teaspoon cheese mixture. Layer remaining squares and cheese mixture in the same manner.

Combine egg whites, egg substitute, ricotta, flour and milk. Stir in chicken, Swiss cheese, vegetables and green onions. Pour into prepared pie crust. Sprinkle with freshly grated parmesan.

Bake for 30 minutes or until lightly browned. Cool for 10 minutes.

NOTES : Original recipe had only 3 ounces chicken breast and 1/2 cup vegetable.