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Chinese Quiche















Low Fat, Low in Saturated Fat, Trans-fat Free


1 cup rice
hot cooked
1 teaspoon soy sauce, tamari
¼ teaspoon ginger
1 each egg whites
2 large eggs
plus 1 egg yold
1 cup milk, skim
¾ teaspoon salt
½ can vegetables
chinese, (16 oz. size), drained
1 cup chicken
cooked, cut up
2 each scallions, spring or green onions
sliced, (with tops)
1 x pimiento strips
Spicy soy sauce
½ cup water
teaspoon ginger


Heat oven to 350℉ (180℃).

Use 9 inch pie pan with non-stick finish or coat regular pie pan with vegetable spray-on for cookware.

Beat rice, soy sauce, ginger and egg white with fork.

Turn mixture into pie pan; spread evenly with rubber scraper on bottom and halfway up side of pie pan.

(Do not leave any holes.) Beat eggs, egg yolk, milk and salt thoroughly; stir in vegetables, chicken and onions.

Carefully pour into rice crust. Bake until knife inserted 1 inch from edge comes out clean, 30 to 40 minutes.

Immediately run knife around edge to loosen crust.

Let quiche stand 10 minutes before serving. Cut into wedges; garnish wit h pimiento strips and serve with Spicy Soy Sauce.

8 servings/135 calories each.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 14717% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 309mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 2%
Sugars g
Protein 19g
Vitamin A 2% Vitamin C 2%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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