Sunday Brunch: Julie Wheeler's Low fat shrimp quiche

TULSA - Try this low fat quiche which may be low calorie but high on flavor.

Minutes to Prepare: 15

Minutes to Cook: 105

Number of Servings: 8

Ingredients:

• 1 pie shells, 175 gram
• 8 ounces shrimp, cooked
• Cooking spray
• 1 cup liquid egg substitute
• 8 ounces 2% milk-fat small curd low fat cottage cheese
• 4 tablespoons parmesan cheese, grated
• ½ cup scallions, raw
• 1/2 red bell pepper
• 1 teaspoon Grey Poupon Dijon Mustard,
• 1 cup 2% shredded cheddar cheese
• ½ teaspoon hot pepper sauce
• Dash Old Bay
• Salt and pepper to taste
   

Directions:

Preheat oven to 350°F. Unroll crust and place in 9-inch deep dish pie plate and pierce crust with fork. Bake 15 to 20 minutes or until light golden brown.

In medium skillet sauté shrimp with Pam Cooking Spray and your favorite seasoning over medium heat.  Remove from pan. Using same pan, sauté red pepper until soft (approximately 3 to 5 minutes). Remove from heat and set aside.

In food processor blend cottage cheese, parmesan cheese, mustard, and pepper sauce. Add in egg beaters, red pepper, scallions, and shrimp in a medium bowl and stir. Pour into baked crust.

Bake 40 to 45 minutes or until knife inserted near center comes out clean. Cool 5 minutes on wire rack. Cut into 8 wedges; Serve immediately.

Serving Size: 1/8 of pie

Number of Servings: 8