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Crustless Chicken and Broccoli Quiche
by Michelle Jones

Try this delicious low fat quiche made with broccoli florets, low fat milk, egg substitute, roasted chicken and reduced-fat sharp Cheddar cheese, yum!

Ingredients:

2 cups coarsely chopped broccoli florets

Cooking spray

2 tablespoons dry breadcrumbs

3 tablespoons all-purpose flour

1 teaspoon dried basil

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup 1% low-fat milk

1 tablespoon Dijon mustard

1 (4-ounce) carton egg substitute

1 1/2 cups chopped leftover roasted chicken

1/2 cup (2 ounces) shredded reduced-fat extra-sharp Cheddar cheese, divided

1/4 teaspoon paprika

 

Directions:

1. Preheat oven to 350º.

2. Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.

3. Coat a 9-inch pie plate with cooking spray; sprinkle with breadcrumbs. (Do not remove excess breadcrumbs.) Set aside.

4. Combine flour, basil, salt, and pepper in a large bowl; add milk and mustard; stir with a whisk. Stir in egg substitute. Add chicken and 1/4 cup cheese; stir well. Pour mixture into prepared pan. Sprinkle with remaining cheese and paprika. Bake at 350º for 45 minutes or until set. Let cool on a wire rack 15 minutes.

Source: Cooking Light, October 1996, p.100

 

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While we have been on a long break, our founder and editor, Michelle Jones, continues to work full-time at our family budgeting site covering many of the same family topics we originally featured in the online Blessings for Life magazine and is busier than ever.  We have kept most of our inspirational articles, poems and stories archived here on site for your convenience.  Please look for our frugal recipes, holiday crafts, household and organizing tips, and all of our family budgeting and money-saving articles in our free monthly ezine, Living a Better Life, available at BetterBudgeting.com...

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