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Makeover Monterey Quiche

With its creamy goodness and Southwestern flair, this savory specialty is a definite hit with Pam Pressly's family in Beachwood, Ohio. Our home economists lightened the recipe to replicate the mouthwatering taste with fewer calories. It's perfect for special brunches or lunches with fresh fruit on the side.—Pam Pressly, Beachwood, Ohio

12 ServingsPrep: 25 min. Bake: 45 min. + standing

Ingredients

1/2 cup chopped onion
1 tablespoon butter
2 garlic cloves, minced
8 egg whites, divided
4 eggs
2 cups (16 ounces) 1% small-curd cottage cheese
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend or Monterey Jack cheese, divided
2 cans (4 ounces each) chopped green chilies
1/3 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 unbaked deep-dish pastry shells (9 inches)

Directions

In a small nonstick skillet, cook onion in butter over medium-low
heat until tender, stirring occasionally. Add garlic; cook 1 minute
longer.
In a large bowl, combine 6 egg whites, eggs, cottage cheese, 1-1/2
cups shredded cheese, chilies, flour, baking powder, salt and onion
mixture. In a large bowl, beat remaining egg whites until stiff
peaks form. Fold into cheese mixture. Pour into pastry shells.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake for 30
minutes. Sprinkle with remaining cheese; bake 5 minutes longer or

2 of 2

Makeover Monterey Quiche (continued)

Directions (continued)

until a knife inserted near the center comes out clean and cheese is
melted. Let stand for 10 minutes before cutting. Yield: 2 quiches (6
servings each).

Nutrition Facts: 1 piece equals 265 calories, 14 g fat (5 g saturated fat), 88 mg cholesterol, 610 mg sodium, 21 g carbohydrate, 1 g fiber, 16 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.