Crustless Basque Quiche

Courtesy of National Pork Board 6 Servings • 15 Min. Prep Time • 50 Min. Cook Time

Ingredients
Add 3 Tbsp. bread crumbs
Add 1 tsp. canola oil
Add 1/2 c. green onions, chopped
Add 2 medium roma tomatoes, juiced and chopped (about 3/4 c.)
Add 6 oz. ham, or Canadian bacon, chopped (about 1 1/4 c.)
Add 1/2 c. roasted red pepper, chopped, from a jar, patted dry
Add 1 Tbsp. cornstarch
Add 1/4 tsp. salt
Add 1/8 tsp. cayenne
Add 1 c. nonfat half & half
Add 1 c. egg substitute
Add 1 c. mozzarella cheese, reduced fat, shredded

Directions:

1. Preheat the oven to 350°F. Spray a 9-in. glass pie pan with non-stick spray. Dust the bottom and sides of the pan with the breadcrumbs and set aside.

2. Heat the oil in a large non-stick skillet over medium heat. Add the onion; sauté 1 min. Add the tomatoes and sauté until beginning to soften, about 3-4 mins. Remove from the heat and stir in the ham and pepper. Spoon into the bottom of the prepared pan.

3. Place the cornstarch, salt and cayenne in a medium bowl; slowly whisk in the half and half to blend. Whisk in the egg substitute and pour the mixture into the pan. Top with the mozzarella.

4. Bake for 40-45 min. until puffed and set. Let the quiche rest for 5 min. before serving. Sprinkle chopped parsley on top, if desired. Cut in wedges and serve.

* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeinspired.com

Nutrition:

Calories: 200; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 40mg; Total Carbs: 15g; Fiber: 1g; Protein: 16g; Sodium: 480mg;