EggBeater Quiche

I love quiche. Pair it with a salad and you have a great balanced meal. It's good anytime of the day, anytime of the year. Try asparagus in the spring, chunks of baked acorn or butternut squash in the fall and winter. Tomatoes and zucchini in the summer with fresh basil. Try different cheeses, although I would stick with the harder cheeses. A Swiss type cheese is always good. Meats... whatever goes! Ham, bacon, chicken (as I did here). Quiche is a great way to use leftovers.

Eggbeater Quiche

1 9 inch frozen pie shell, regular, not deepdish
1/2 cup chicken
1/2 cup defrosted, well drained (dry), frozen spinach
6 slices bacon, cooked and crumbled
1/2 cup shredded 5 italian cheese blend
3/4 cup Garden Vegetable EggBeater
1/2 cup milk (I used 2%)

Preheat oven to 350 degrees Farenheit. Prick the pie shell with a fork all over. This is called "docking". Place pie shell in preheated oven and bake until ligh golden brown, aproximately 15 minutes. This is called "blind baking". When golden brown, remove pastry from oven. Layer the chicken, then the spinach, then the bacon and lastly the cheese. You don't want to put the spinach on the bottom or the crust gets soggy. Same for the cheese. Mix the EggBeaters with the milk and gently pour over the filling. It should just reach the top of your filling. Place on a cookie or baking sheet and put in the preheated oven. Bake until golden brown on top and just set in the middle, this should take about 45 minutes. If you pie crust begins to brown to much around the edges, use a strip of foil around it and continue baking. When filling is just set, remove from oven and let it rest for 5-10 minutes. This makes it easier to slice. Cut into wedges and serve with a salad.