The delicious Pearson's Pond Healthy Quiche recipe from Bed and Breakfast.com!

Pearson's Pond Healthy Quiche

This recipe is great for lactose intolerance or low cholesterol and fat. Excellent for breakfast, lunch, dinner and snacks. Serve hot or cold. Add ham or bacon if desired.

Total preparation time: 15
Serves: 12

Ingredients:

1 cup lowfat silken tofu
1 cup lowfat vanilla soy milk
1 cup liquid egg product
3/4 cup nonfat ricotta cheese
4 oz canned mushrooms
10 oz bag no-fat shredded mozzarella cheese
1 medium red bell pepper
1 medium yellow or green bell pepper
2 very mild (or 2/3 of a small can chilies) jalapeno peppers
1 to 1 1/2 cubed or ground ham (or 3/4 c. crumbled bacon or sausage)
1/2 to 1 teaspoon Hot Curry
1 tablespoon Chopped Onion
1 teaspoon Granulated Steak seasoning
1/4 teaspoon Garlic Salt
1/2 teaspoon Cilantro
2 Pie Crusts, baked and cooled

Steps:

Blend in blender the first 4 ingredients and the spices (curry, onions, steak seasoning, garlic salt, and cilantro). Chop peppers, ham in a food processor till the size of small peas. Drain in colander a few minutes. In the pie crusts, distribute the shredded cheese, mushrooms, ham and peppers. Pour liquid from blender over it.
Bake about 45 minutes at 350 degrees till knife inserted into pie comes out clean. Let set at least 15 minutes, then cut in wedges and serve. May be reheated in microwave for late-comers. Makes 2 pies, serves up to 6-12.
HINTS: If you use frozen pie crusts, before baking, be sure to thaw first and poke holes around it to prevent air bubbles; otherwise it may come out soggy.
SUBSTITUTIONS: for those with a wheat allergy, try our corn meal substitute: 3 1/4 cup cold water, 1 teaspoon salt, 1/2 teaspoon chili powder, 1 3/4 cup corn meal (yellow or white). Cook over medium heat till quite thick and stiff, about 8 minutes. Press thick corn meal mixture in the pie pan as a substitute for the pie crust.

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