South of the Border Quiche Recipe
Flaky 7 Whole Grain crust, fresh vegetables, egg whites, and low-fat cheese star in this modified — and lively — Southwestern version of the classic quiche.
Ingredients:
- Crust Ingredients
- 1/2 cup finely crushed Kashi® Snack Crackers, Original 7 Grain
- 1/4 cup grated organic Parmesan cheese
- 1 large free-range egg white
- Filling Ingredients
- 1 cup raw or frozen organic vegetables, such as zucchini, corn, bell peppers, etc.
- 1/2 cup reduced-sodium, all-natural salsa
- 2 teaspoons minced organic garlic
- 1 free-range egg
- 3 free-range egg whites
- 1/4 cup low-fat organic milk
- 2 tablespoons canned diced green chilies (preservative-free)
- 1 teaspoon ground cumin or chili powder
- 1/2 cup low-fat organic ricotta cheese
- 1/2 cup (2 oz.) shredded, low-fat, organic Monterey Jack cheese
- 1/4 cup grated organic Parmesan cheese
- Toppings
- Diced fresh organic tomato, chopped fresh cilantro and/or sliced black olives (optional)
Directions:
1. Preheat oven to 350° F.
2. For crust, mix crushed crackers and 1/4 cup Parmesan cheese. Stir in 1 egg white. Press on bottom and sides of greased 9-inch pie plate or quiche dish.
3. For filling, in small saucepan cook vegetables, salsa and garlic over medium heat for 2 to 3 minutes or until vegetables are just tender. Set aside.
4. In medium bowl lightly beat egg, egg whites and milk until frothy. Add vegetable mixture, green chilies and cumin. Mix well. Stir in ricotta cheese and Monterey Jack cheese.
5. Pour egg-vegetable mixture into crust. Sprinkle the 1/4 cup Parmesan cheese on top. Bake, uncovered, for 30 to 40 minutes or until knife inserted near center comes out clean. Let stand 15 minutes before serving. Serve with chopped tomato, cilantro or olives (if deisred).
