Title: Low-Fat Chicken/broccoli Quiche
Categories: Lowfat Poultry Eggs
Yield: 1 Servings
| 1 1/2 | c | Cooked broccoli, chopped |
| 1 1/2 | c | Cooked chicken, diced |
| 1 | sm | Can chopped mushrooms, drained |
| 1 | c | Lite Ricotta cheese |
| 1/2 | c | Low-fat plain yogurt |
| 1 | | Whole egg plus 1 egg white |
| 4 | tb | Flour |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/4 | c | Grated Parmesan cheese |
| 2 | tb | Margarine, melted |
| 1/8 | ts | Nutmeg |
Mix chicken, broccoli, and mushrooms together and sprinkle into a 9 inch
pie pan, which has been sprayed with Pam, saving some of the mixture for
the top. Put remaining ingredients in a blender and blend until smooth.
Pour over chicken mixture in pie pan. Top with the reserved chicken
mixture. Bake at 350 degrees for 30 to 45 minutes, or until a knife
inserted in the center comes out clean. Let stand 15 minutes before
slicing. Yield: 4 servings, about 350 calories per serving.