Recipe - Light Chicken Quiche

2 tablespoon Parmesan cheese, nonfat
One fourth teaspoon Paprika
3 Sheets phyllo dough
2 Egg whites
One half cup Egg beaters
One half cup Ricotta cheese, nonfat
2 tablespoon Flour
One half cup Evaporated skim milk
6 ounce Chicken, white meat
Cooked and cubed
2 ounce Swiss cheese grated
1 cup Asparagus or other
Veggie
2 tablespoon Green onion chopped
2 tablespoon Parmesan cheese grated

Preheat oven to 350 degrees F. Lightly spray a 9inch pie pan with
vegetable oil cooking spray (butter flavored). Combine 2 tablespoons
nonfat parmesan cheese with paprika and set aside. Stack and cut sheets of
phyllo dough in half. Place one square of phyllo in pie pan, lightly spray
with vegetable oil cooking spray and sprinkle with 1 teaspoon cheese
mixture. Layer remaining squares and cheese mixture in the same manner.

Combine egg whites, egg substitute, ricotta, flour and milk. Stir in
chicken, swiss cheese, vegetables and green onions. Pour into prepared pie
crust. Sprinkle with freshly grated parmesan.

Bake for 30 minutes or until lightly browned. Cool for 10 minutes.

Recipe By : Mary Watson, Creighton Cardiac Center

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini