Mexicali Quiche Recipe

9" pie crust (Note: use a DEEP dish 9" crust)

3/4 c. shredded reduced fat Monterey Jack cheese (3 oz.)

3/4 c. shredded reduced-fat Cheddar cheese (3 oz.)

1 c. frozen corn, thawed

1/2 c. canned sliced ripe olives (2 oz.)

1/2 c. sliced green onion

2/3 c. nonfat dry milk powder

1 c. water

1/2 c. chunky salsa (plus another 1/2 c. to use as a topping after baking)

4 eggs or use equiv. egg sub.

4 Tbsp. fat free sour cream

425 F. Place pie crust in an UNGREASED

9" pie plate and flute edges. Bake for 10 min or until light brown. Remove from oven and sprinkle cheeses over bottom of crust. Layer corn, olives, and onion over cheese. In a small bowl, combine milk powder, water,

1/2 c. salsa, and eggs. Beat well with wire whisk. Pour over mixture in pie crust. Cover pie crust edges with strips of foil. Bake for 15 minutes, then lower the temperature to

350 F and bake another

30 minutes, or until a knife inserted in center comes out clean. Cool

10 minutes before serving. Cut into 8 pieces and garnish each serving with

1 Tbsp. salsa and 1/2 Tbsp. sour cream. Serves

1 1/2 Pro

3/4 Br

1/4 SM 1/3 Ve

1/4 Fat

282 Calories

15g fat

15g protein

23g ca

544mg so

1 1/2 meat

1 1/2 fat

1 starch

1 veg