Vegetarian
Southwestern Crustless Quiche
Easy Drop Biscuits and Fresh Cantaloupe
Ingredients
- 1 red bell pepper, thinly sliced
- ½ onion, thinly sliced
- 1½ tsp olive oil
- 2 cloves garlic, minced
- 8 large eggs, lightly beaten
- ¾ cup shredded reduced-fat Mexican-blend cheese (or use Cheddar)
- 1 tsp ground cumin
- ¾ tsp salt
- ½ tsp pepper
- ¾ cup refrigerated salsa
Instructions
- Preheat oven to 400°F. Cook bell pepper and onion in hot oil in a nonstick skillet over medium-high heat 8 minutes or until tender. Add garlic; sauté 1 minute.
- Stir together onion mixture, eggs, cheese, cumin, salt and pepper in a bowl until well blended. Pour into a 9-inch deep-dish pie plate coated with cooking spray.
- Bake 40 minutes or until set in center. Let stand 5 minutes before cutting into 6 wedges. Top each wedge with 2 Tbsp salsa.
Side Dish Ingredients
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp sugar
- ½ tsp salt
- 6 Tbsp cold butter, cut into small pieces
- 1 cup 1% low-fat milk
- 6 cups cubed cantaloupe
Side Dish Instructions
- Preheat oven to 450°F. Whisk together flour, baking powder, sugar and salt; cut in butter with a fork or pastry blender until mixture resembles coarse crumbs.
- Slowly add milk, stirring just until moistened. Spoon batter into 12 muffin cups coated with cooking spray.
- Bake 10 to 12 minutes or until golden. Remove from pan, and cool on a wire rack.
- Reserve 6 biscuits for Broccoli with Cheese Sauce and Biscuits recipe or another meal. Serve remaining 6 biscuits and cantaloupe with quiche.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
170
|
190
|
360
|
| Fat (g) | 11 | 6 | 17 |
| Sat. Fat (g) | 4 | 4 | 8 |
| Protein (g) | 13 | 4 | 17 |
| Carb (g) | 6 | 31 | 37 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 590 | 300 | 890 |
Low Fat Meal Plan
This recipe selected from the eMeals Low Fat Meal Plan.
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