Recipe - Easy Leek Quiche

1 pack (11 ounce) refrigerated
bread stick dough
1 teaspoon Olive oil
1 md Leek, thinly cut or sliced up , (1 1/2
cup)
1 Clove garlic, minced
3 Green or red bell pepper
rings, (optional) (up to 5)
Three fourths cup Nonfat mozzarella cheese,
shredded/part skim
1 cup Evaporated skim milk
Three fourths cup Egg Beaters® 99% egg
substitute, or 3 eggs,
beaten
1 One half teaspoon Cornstarch
One fourth teaspoon Freshly ground pepper
1/8 teaspoon Ground nutmeg
1 One fourth cup Finely chopped turkey ham,
(opt)
Grated Parmesan cheese,
(opt)

Heat oven to 350 F. Spray 10" pie plate with nonstick vegetable cooking
spray. Set aside. Separate and unroll individual bread sticks. On flat
surface, coil strips of dough into circle. Using rolling pin roll dough
into 13" circle. Press dough into bottom and up sides of prepared pie
plate. (Dough will shrink back slightly when pressing.) Set aside. In 10"
nonstick skillet, heat oil over Medium heat. Add leek and garlic (and ham
cubes, if using.) Cook for 810 minutes, or until leek is tende and just
beginning to brown, stirring occasionally. Spread leek mixture in bottom of
crust. Sprinkle cheese evenly over mixture. Arrange pepper rings over
cheese, if using. In food processor or blender, combine remaining
ingredients. Process until smooth. Pour mixture over filling. Bake for
4550 minutes or until filling is set and crust is golden brown. Let stand
for 10 minutes before serving. Sprinkle with shredded fresh Parmesan
cheese, if desired. MC formatting and posted on Kitmailbox for Low Fat
Contest by bobbi744@sojourn.com

NOTES : Can substituted a frozen unbaked pie shell for the bread stick
dough. Very delicious with turkey ham added.
Recipe by: Healthy Choices Websitewww.healthychoice

Posted to Kitmailbox Digest 21 Feb 97 by Roberta Banghart
bobbi744@sojourn.com on Feb 21, 1997.