Spinach Quiche	Printer Friendly version
1/2 package phyllo dough 1/2 cup egg beaters@ 99% egg substitute 1 large eggs 1/3 cup skim milk 1/4 cup nonfat sour cream 1/4 each onion, finely chopped 1/2 teaspoon thyme, dried 1/2 teaspoon salt and pepper, each 10 ounces frozen spinach, thawed and drained 2 ounces nonfat cheddar cheese, shredded 1 ounce reduced fat Monterey Jack cheese, shredded
Preheat oven to 350 degrees. Prepare pie crust using phyllo dough. In large bowl, combine egg product, milk, sour cream, onion, thyme and salt and pepper; blend well with wire whisk. Layer broccoli and cheeses in pie crust lined pan. Pour egg mixture over top. Bake at 350 degrees for 40-50 minutes or until knife inserted near center comes out clean. Cool 5 minutes. Cut into wedges to serve.
Preparation Time: 30 minutes Servings: 8

Per Serving Nutritional Analysis
Per Serving (excluding unknown items): 55 Calories; 19 Fat (18.9% calories from fat); 7g Protein; 49 Carbohydrate; 19 Dietary Fiber; 27mg Cholesterol; 229mg Sodium. Exchanges: O Grain (Starch); 1 Lean Meat; 1/2 Vegetable; O Non-Fat Milk; O Fat; O Other Carbohydrates.
Calories (kcal): % Calories from Fat: % Calories from Carbohydrates: % Calories from Protein: Total Fat (9): Saturated Fat (9): Monounsaturated Fat (9): Polyunsaturated Fat (9): Cholesterol (m9): Carbohydrate (9): Dietary Fiber (9): Protein (9): Sodium (m9): Potassium (m9): Calcium (m9): Iron (m9): Zinc (m9): Vitamin C (m9): Vitamin A (i.u.): Vitamin A (r.e.):	55 18.9% 28.1% 53.0% 1g trace trace trace 27mg 4g 1g 7g 229mg 191mg 173mg 1mg 1mg 9mg 3256IU 426 1/2RE		Vitamin 86 (mg): Vitamin 812 (mcg): Thiamin 81 (mg): Riboflavin 82 (mg): Folacin (mcg): Niacin (mg): Caffeine (mg): Alcohol (kcal): % Refuse: Food Exchanges Grain (Starch): Lean Meat: Vegetable: Fruit: Non-Fat Milk: Fat: Other Carbohydrates:	.1mg .4mcg .1mg .2mg 56mcg trace 0mg 0 0.0% 0 1 1/2 0 0 0 0