Home‎ > ‎

Crustless Chicken/Turkey Quiche

Makes 4 servings

Ingredients

    • 8 oz. cooked chicken or turkey
    • 1 bunch Swiss chard or spinach (I used Swiss chard and had 8 cups worth)
    • 1 cup water
    • ½ cup of chicken broth or 2 tbsp. chicken broth powder + ½ cup water
    • 2 tsp. garlic, minced
    • 1 small yellow onion, diced
    • 8 oz. of sliced mushrooms, any type
    • ½ tsp. soy sauce and other spices of your choice (I used 2 tsp. of fresh sage)
    • 1 cup liquid egg substitute (approx. 4 regular eggs)
    • ½ cup sheep romano cheese, grated
    • ¼ - ½ cup soy milk or other alternative milk, if necessary
    • Cooking spray

Directions

  1. Chop cooked chicken into small pieces and put in a large bowl.
  2. Prepare chard by soaking in cold water to clean and removing hard stems.  Drain and then cut in two steps: first lengthwise (creating ribbons); then crosswise, chopping coarsely.
  3. Put chard in a saucepan, add 1 cup of water, and cover.  Cook for about 10 minutes over medium heat until leaves are wilted.  Drain and press out additional water.
  4. In a non-stick frying pan, heat chicken broth until bubbling.  
  5. Sauté garlic, onions, mushrooms, and spices in broth until soft.
  6. In the bowl containing the chicken, add all other ingredients: drained chard, sautéd onion and mushroom mixture, egg substitute, and cheese.  (If your mixture seems too thick, you can add ½ cup of milk.)
  7. Spray 10" x 10" pan and pour mixture into it.
  8. Bake in 350°F oven and cook for 40-45 minutes or until dish is set and edges are brown.
For Weight Watchers: One serving is 4 points on the Points plan and PointsPlus plans.  Note: If you want to add milk, the addition will not significantly affect the point count.
 
This recipe is reprinted from The Food Refashionista at http://foodrefashionista.wordpress.com
 
Comments