Crustless Basque Quiche

Name: Crustless Basque Quiche
Ingredients: 6 ounces ham OR Canadian bacon, chopped, about 1 1/4 cups; 3 tablespoons bread crumbs; 1 teaspoon canola oil; 1/2 cup green onions chopped; 2 Roma tomatoes medium, juiced and chopped, about 3/4 cup; 3 1/2 ounces roasted red peppers drained and chopped; 1 tablespoon corn starch; 1/4 teaspoon salt; 1/8 teaspoon cayenne; 1 cup nonfat half-and-half; 1 cup egg substitute; 1 cup mozzarella cheese reduced fat, shredded

12 ingredients

4 steps

Ingredients

6 ounces ham OR Canadian bacon, chopped, about 1 1/4 cups
3 tablespoons bread crumbs
1 teaspoon canola oil
1/2 cup green onions chopped
2 Roma tomatoes medium, juiced and chopped, about 3/4 cup
3 1/2 ounces roasted red peppers drained and chopped
1 tablespoon corn starch
1/4 teaspoon salt
1/8 teaspoon cayenne
1 cup nonfat half-and-half
1 cup egg substitute
1 cup mozzarella cheese reduced fat, shredded

Directions

1

Preheat the oven to 350°F. Spray a 9-inch glass pie pan with nonstick spray. Dust the bottom and sides of the pan with the breadcrumbs and set aside.
2

Heat the oil in a large nonstick skillet over medium heat. Add the onion; saute 1 minute. Add the tomatoes and saute until beginning to soften, about 3 to 4 minutes. Remove from the heat and stir in the ham and bell pepper. Spoon into the bottom of the prepared pan.
3

Place the cornstarch, salt and cayenne in a medium bowl; slowly whisk in the half and half to blend. Whisk in the egg substitute and pour the mixture into the pan. Top with the mozzarella.
4

Bake for 40 to 45 minutes until puffed and set. Let the quiche rest for 5 minutes before serving. Sprinkle chopped parsley on top, if desired. Cut in wedges and serve.