Phoenix Quiche

  • Yield: 6 servings


1 1/2cups (6 ounces) shredded Monterey Jack cheese, divided
1cup (4 ounces) shredded reduced-fat Cheddar cheese
1-- (9-inch) pie crust (purchased or homemade), unbaked
1-- (4-ounce) can diced green chilies, drained
1medium red bell pepper, roasted
1medium yellow bell pepper, chopped finely
3/4cup liquid egg substitute
1cup (8 ounces) nonfat milk
1/4teaspoon ground cumin


  1. Preheat oven to 350F.
  2. Sprinkle ¾ cup of Monterey Jack cheese and all of cheddar cheese evenly in the pie shell. Top with chilies and peppers.
  3. Combine egg substitute, milk, and cumin in small bowl. Pour over peppers and cheese. Top evenly with remaining cheese.
  4. Bake for 50 minutes–or until knife inserted in middle comes out clean.

Recipe by Barbara Pyper. Reprinted with permission from John Wiley & Sons, Inc.  The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004).


Nutritional Info *per serving

  • Calories 300
  • Fat 20g
  • Saturated Fat 7g
  • Cholesterol 30g
  • Sodium 700mg
  • Carbohydrate 15g
  • Fiber 1g
  • Protein 18g