Chinese Quiche
Yield
8 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅛ | teaspoon |
ginger
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
hot cooked |
|
| 5 | ml |
soy sauce, tamari
|
|
| 1.3 | ml |
ginger
|
|
| 1 | each |
egg whites
|
*
|
| 2 | large |
eggs
plus 1 egg yold |
|
| 237 | ml |
milk, skim
|
|
| 3.8 | ml |
salt
|
|
| 0.5 | can |
vegetables
chinese, (16 oz. size), drained |
* |
| 237 | ml |
chicken
cooked, cut up |
|
| 2 | each |
scallions, spring or green onions
sliced, (with tops) |
|
| 1 | x |
pimiento strips
|
* |
| Spicy soy sauce | |||
| 118 | ml |
water
|
|
| 0.6 | ml |
ginger
|
|
Directions
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.
