Lunch: No-Crust Mexican Chicken Quiche

Ingredients

1 bunch green onions
1/2 jar roasted red peppers
2 tsp. salad oil
3/4 lb. ground chicken
1 tbsp. chili powder
1/2 tsp. salt
1 package no-cholesterol egg substitute
1 1/4 c. low-fat milk (2%)
3/4 c. reduced-fat shredded Cheddar cheese

Instructions

Set aside 10 pretty strips of green-onion tops for making lattice-top garnish on quiche. Chop enough remaining green onions to equal 1/2 cup (reserve any remaining green onions for use another day). Cut roasted red peppers into thin strips.
In nonstick 10-inch skillet over high heat, heat 1/2 inch water to boiling. Add green-onion tops; heat to boiling; cook 1 minute. Remove green-onion tops from water and drain on paper towels. Wipe skillet dry with paper towels.
Preheat oven to 400 degrees F. In same skillet over medium-high heat, in hot salad oil, cook chopped green onions and ground chicken, stirring frequently, until pan juices evaporate and green onions are tender; stir in chili powder, salt, and half of roasted red-pepper strips; cook 1 minute.
Spray 10-inch quiche dish with nonstick cooking spray. Spoon chicken mixture into quiche dish.
In medium bowl, with wire whisk or fork, mix egg substitute, milk, and 1/2 cup cheese; pour over chicken mixture. Sprinkle remaining 1/4 cup cheese, then remaining roasted red-pepper strips over quiche. Lay 5 green-onion tops about 1 1/2 inches apart across top of quiche. Lay remaining 5 green-onion tops diagonally across first ones to make a lattice design.
Bake quiche 25 to 30 minutes until knife inserted in center comes out clean.

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