Ham and Cheese Brunch Quiche

From Prevention Magazine

Serves 8
Preheat oven to 400 with rack in center positioin


1 refrig pie crust
1 cup 2% milk
3 lg. eggs
3 lg egg whites
2 Tbl. snipped fresh chives or scallion greens (opt)
8 oz sliced mushroooms
1/2 c. finely chopped onion
3 oz. Swiss, fontina or Gruyere, grated (about 3/4 cup)
2 oz slice low-sodium deli ham, torn into small pieces


Fit pie dough into pie plate and line with foil and dried beans or pie weights.
Bake at 400 until crust is pale golden, about 10 minutes.  Remove foil and weights and let crust cool.

Reduce oven temp to 350.  Whisk together milk, eggs, egg whites, and chives in bowl.  Heat large nonstick skillet coated with non-stick spray over med. heat.  Add mushrooms and onion and cook, stirring, until golden and tender, about 5 minutes.  Let cool slightly and stir into milk mixture.   Scatter cheese and ham over bottom of cooled crust.  Pour in milk mixture.  Bake until filling is set,
about 40 minutes,  Let stand 10 minutes before slicing into 8 wedges.
Per serving:  228 calories, 11 g pro, 16 g carb, 13 g fat, 275 mg sodium.