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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 mouth-watering taste with fewer calories. It's perfect for special brunches or lunches with fresh fruit on the side.

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 2 minutes
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 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.