Phoenix Quiche

  • Yield 6 servings

Green chiles and red and yellow bell pepper star in this creamy quiche.


1 1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1 -- (9-inch) pie crust (purchased or homemade), unbaked
1 -- (4-ounce) can diced green chilies, drained
1 medium red bell pepper, roasted
1 medium yellow bell pepper, chopped finely
3/4 cup liquid egg substitute
1 cup (8 ounces) nonfat milk
1/4 teaspoon ground cumin


  1. Preheat oven to 350F.
  2. Sprinkle ¾ cup of Monterey Jack cheese and all of cheddar cheese evenly in the pie shell. Top with chilies and peppers.
  3. Combine egg substitute, milk, and cumin in small bowl. Pour over peppers and cheese. Top evenly with remaining cheese.
  4. Bake for 50 minutes–or until knife inserted in middle comes out clean.

Recipe by Barbara Pyper. Reprinted with permission from John Wiley & Sons, Inc.  The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004).




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