Light Chicken Quiche

• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated non-fat
• 1/4 teaspoon paprika
• 3 Sheets phyllo (filo) pastry sheets
• 2 each egg whites
• 1/2 cup liquid egg substitute
• 1/2 cup ricotta cheese non-fat
• 2 tablespoons flour, all-purpose
• 1/2 cup evaporated milk skim
• 6 ounces chicken white meat, cooked and cubed
• 2 ounces swiss cheese grated
• 1 cup asparagus or other veggie
• 2 tablespoons scallions, spring or green onions
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

1. Preheat oven to 350F (180C).
2. Lightly spray a 9-inch pie pan with vegetable oil cooking spray (butter flavored).
3. Combine 2 tablespoons non-fat parmesan cheese with paprika and set aside.
4. Stack and cut sheets of phyllo dough in half.
5. Place one square of phyllo in pie pan, lightly spray with vegetable oil cooking spray and sprinkle with 1 teaspoon cheese mixture.
6. Layer remaining squares and cheese mixture in the same manner.
7. Combine egg whites, egg substitute, ricotta, flour and milk.
8. Stir in chicken, swiss cheese, vegetables and green onions.
9. Pour into prepared pie crust.
10. Sprinkle with freshly grated parmesan.
11. Bake for 30 minutes or until lightly browned.
12. Cool for 10 minutes.

parmesan, paprika, phyllo, egg whites, liquid egg substitute, ricotta cheese non, flour, milk, chicken white meat, swiss cheese, other veggie, scallions, parmesan

Taken from recipeland.com/recipe/v/light-chicken-quiche-41852 (may not work)