Prep 20 mins
Cook 25 mins
This is a changed up version of a fabulous Zaar recipe I made last night, Wallumbilla Crustless Quiche. Diet restrictions required me to make some changes, and this is the result. Great for using up leftover meats and vegetables. You can use any combination you like. Very easy, wonderfully versatile and very delicious. (Thanks to Mummamills for the original!)
- 1 cup liquid egg substitute
- 1⁄2 cup flour
- 3⁄4 teaspoon baking powder
- 1 pinch salt
- 1 1⁄4 cups skim milk
- 3 tablespoons Smart Balance light butter spread, melted
- 6 1⁄2 ounces canned mushrooms, drained well
- 4 ounces canned green chilies
- 2 tablespoons cilantro, chopped
- 1 red pepper, diced
- 1 large cooked chicken breast, chopped
- 1 cup shredded reduced fat cheddar cheese
- 1⁄8 teaspoon chili powder, preferably Ancho
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salsa seasoning, Penzey's (available online)
- 3 slices pepper jack cheese
- 1 tomatoes, thinly sliced
- Heat oven to 375. Grease a quiche pan or pyrex dish (9" or similar) or coat very well with pan spray.
- Slice tomato and remove seeds, drain and pat dry. Cut slices into thin strips. Set aside.
- In bowl, whisk together first 6 ingredients.
- Drain mushrooms and place on paper towel, pat dry. Stir mushrooms and rest of filling ingredients and spices into egg mixture and mix well. Pour in greased pan. Place tomato strips on top.
- Bake 25-35 minutes checking for doneness by inserting knife in center. Knife should come out slightly wet, but without liquidy egg stuck to it. Top with sliced pepper jack cheese for last 5 minutes of baking. Serve with hot sauce if you like it hotter.
- Note: You can use any meat or vegetables you like, and switch up seasonings to taste. As written above, this has a zing to it, but is not super spicy. Great left over and reheated. Enjoy!