Crustless Chicken Broccoli Quiche

 2 cups broccoli florets, coarsely chopped

2 Tbls dry bread crumbs

3 Tbls all pupose flour

1 tsp dried basil 

1/4 tsp salt

1/8 tsp pepper

1 cup skim low-fat milk

1 Tbls Dijon mustard

1/2 cup egg substitute

1 1/2 cups chopped leftover chicken

1/2 cup (2oz) cheddar cheese, extra sharp, shredded

1/4 tsp paprika

Directions:

Preheat oven to 350 degrees F. Cook broccoli in boiling water 3 minutes or until crisp tender; drain. Coat a 9 inch pie plate with cooking spray; sprinkle with breadcrumbs (do not remove excess breadcrumbs). Set aside. Combine flour, basil, salt, and pepper in a large bowl. Add milk and mustard, stirring with a whisk until blended. Stir in egg substitute. Add chicken and 1/4 cup cheese; stir well. Pour mixture into prepared pie plate. Sprinkle with remaining 1/4 cup cheese and paprika. Bake at 350 degrees F for 45 minutes or until set. Let cool on a wire rack 15 minutes. 

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