*  Exported from  MasterCook II  *
 
                            Light Chicken Quiche
 
 Recipe By     : Mary Watson, Creighton Cardiac Center
 Serving Size  : 6    Preparation Time :1:15
 Categories    : Low Fat/Low Cal                  Main Dishes
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   parmesan cheese, non-fat
      1/4  teaspoon      paprika
    3      sheets        phyllo dough
    2      each          egg whites
      1/2  cup           egg beaters
      1/2  cup           ricotta cheese, non-fat
    2      tablespoons   flour
      1/2  cup           evaporated skim milk
    6      ounces        chicken, white meat -- cooked and cubed
    2      ounces        swiss cheese -- grated
    1      cup           asparagus -- or other veggie
    2      tablespoons   green onion -- chopped
    2      tablespoons   parmesan cheese -- grated
 
 Preheat oven to 350 degrees F. Lightly spray a 9-inch pie pan with
 vegetable oil cooking spray (butter flavored).  Combine 2 tablespoons
 non-fat 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, riccotta, 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.
 
 
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 NOTES : Original recipe had only 3 ounces chicken breast and 1/2 cup 
 vegetable.