Vegetable Quiche Low Fat

Wednesday, June 24, 2009

*1 package of refrigerated crescent roll

1 cup egg beaters or 4 eggs
1/4 cup frozen chopped spinach drained and squeezed
1/4 cup of canned artichoke hearts chopped rinsed
1/2 teaspoon garlic powder
1/8 teaspoon of cayenne pepper or black pepper
1/2 teaspoon grated Parmesan cheese
1/2 cup fat free half and half or fat free evaporated milk
1 cup of 2% grated Swiss, Monterrey or mozzarella cheese
In a greased 9x9 pan spread crescent rolls on bottom of pan. Bake for 7 minutes in over 400.
In the meantime, pour in a bowl the egg beaters, all spices, half an half, cheeses. Add vegetables at the end. Pour over crescent rolls and bake in over at 400 till browned. Serve warm.
*Optional you can use pre made frozen crust, or phyllo dough. Also, you can make individual ones in cupcake tins and freeze.
Suggestions of vegetables in combination chopped: Mushrooms, shredded zucchini, roasted peppers, chopped tomato,green peppers, jalapenos, chopped fine broccoli...
For Meat lovers :

If you want to add chopped ham, turkey bacon or Italian or breakfast sausage, regular eggs and cheeses, all can be substituted instead of low fat recipe.

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