Ham and Cheese Quiche

Cooking Light
Place the pie plate on a baking sheet in case the filling bubbles over.
6 servings


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1 (7-ounce) can refrigerated breadstick dough
Cooking spray
3/4 cup (3 ounces) grated Swiss cheese
3/4 cup chopped reduced-fat, low-salt ham (about 1/4 pound)
1/2 cup chopped onion
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup evaporated milk
1/2 cup egg substitute
Cherry tomatoes, quartered (optional)


Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough. Repeat procedure with remaining dough strips. Cover dough with a towel; let rest 20 minutes. Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Sprinkle cheese over bottom of crust; set aside.

Preheat oven to 375°.

Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add ham, onion, salt, and pepper; cook 4 minutes. Arrange ham mixture over cheese.

Combine milk and egg substitute; stir well with a whisk. Pour over ham mixture. Bake at 375° for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes. Garnish with cherry tomatoes, if desired.

Created date

October 2003

Nutritional Information

Calories 220
Caloriesfromfat 30 %
Fat 7.2 g
Satfat 3.4 g
Monofat 1.6 g
Polyfat 1 g
Protein 15.3 g
Carbohydrate 22.6 g
Fiber 1.1 g
Cholesterol 24 mg
Iron 1.2 mg
Sodium 557 mg
Calcium 270 mg