You are here: Home » Recipes » Phoenix Quiche Phoenix Quiche Recipe by Food & Culinary Professionals Dietetic Practice Group Yield 6 servings Green chiles and red and yellow bell pepper star in this creamy quiche. PrintEmail Ingredients 1 1/2 cups (6 ounces) shredded Monterey Jack cheese, divided1 cup (4 ounces) shredded reduced-fat Cheddar cheese1 -- (9-inch) pie crust (purchased or homemade), unbaked1 -- (4-ounce) can diced green chilies, drained1 medium red bell pepper, roasted1 medium yellow bell pepper, chopped finely3/4 cup liquid egg substitute1 cup (8 ounces) nonfat milk1/4 teaspoon ground cumin Instructions Preheat oven to 350F. Sprinkle ¾ cup of Monterey Jack cheese and all of cheddar cheese evenly in the pie shell. Top with chilies and peppers. Combine egg substitute, milk, and cumin in small bowl. Pour over peppers and cheese. Top evenly with remaining cheese. 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).