Low Fat Mushroom and Leek Quiche Recipe

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Recipe Category: Low-Fat

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Low Fat Mushroom And Leek Quiche Recipe

Ingredients

  • 1 1/2 cups hot cooked rice
  • 1 egg white or
  • 2 tablespoons cholesterol-free egg
  • product
  • 1 cup coarsely chopped fresh
  • mushrooms (about 4 ounces)
  • 1 cup thinly sliced leek about 1
  • small
  • 1/2 cup shredded lowfat Swiss cheese, (2 ounces)
  • 2/3 cup mashed soft tofu
  • 2/3 cup skim milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 5 egg whites or
  • 3/4 cup cholesterol-free egg product*
  • 4 drops red pepper sauce
  • 2 drops yellow food color
  • *If using cholesterol-free egg
  • product, omit food color.

    • Method

  • Heat oven to 350 degrees.
  • Spray quiche dish or pie plate, 9 X 1-1/4 inches, with nonstick cooking spray.
  • Mix rice and 1 egg white.
  • Spread evenly on bottom and side of pie plate, covering plate completely, using rubber spatula.
  • Bake uncovered 5 minutes.
  • Increase oven temperature to 425 degrees.
  • Spray 10-inch nonstick skillet with nonstick cooking spray.
  • Heat over medium heat.
  • Cook mushrooms and leek in skillet 3 minutes, stirring occasionally, until tender.
  • Place in pie plate.
  • Sprinkle with cheese.
  • Place remaining ingredients in blender or food processor.
  • Cover and blend or process until smooth.
  • Pour over cheese.
  • Bake 15 minutes.
  • Reduce oven temperature to 325 degrees.
  • Bake 20 to 25 minutes or until knife inserted halfway between center and edge comes out clean.
  • Let stand 10 minutes before cutting.
  • SERVINGS.

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