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Crustless Basque Quiche

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

Preheat oven to 350 degrees. Spray a 9-inch glass pie pan with non-stick spray. Dust the bottom and sides of the pan with breadcrumbs and set aside. Heat oil in a large non-stick skillet over medium heat. Add onion; sauté 1 minute. Add tomatoes and sauté until beginning to soften, about 3 to 4 minutes. Remove from heat and stir in the ham and bell pepper. Spoon into bottom of the prepared pan. Place cornstarch, salt, and cayenne in a medium bowl; slowly whisk in half and half to blend. Whisk in egg substitute and pour mixture into the pan. Top with mozzarella.
Bake for 40 to 45 minutes until puffed and set. Let the quiche rest for 5 minutes before serving. Sprinkle chopped parsley on top, if desired. Cut in wedges and serve. Makes 4 to 6 servings.

 


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