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Ham and Cheese Quiche

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


  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 375°.

  3. 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.

  4. 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.