Crustless Leek Quiche with Spring Mix Salad

Yield: 2 servings

Per Serving: 1 Leaner, 1 Healthy Fat, 3 Green, 2 Condiments

Prep Time: 15 minutes

Total Time: 30 minutes

Ingredients

• 2 cups finely sliced cooked leeks (see note)

• 2 cups egg substitute

• ½ tsp salt

• Cooking spray

• 2 tbsp light sour cream

• 1 cup reduced-fat shredded sharp cheddar cheese

• 1 cup spring mix

• ½ cup thinly sliced radishes

• 3 tbsp Greek yogurt dill dressing (or similar)

Directions

1. Preheat oven to 400°F.

2. Combine the cooked leeks, salt and pepper in a mixing bowl.

3. Allow leeks to cool if they are hot from cooking, then combine them with the egg substitute and light sour cream.

4. Lightly grease a 9-inch pie plate or cake pan with cooking spray and add the leek-egg mix. Top with grated cheese.

5. Bake quiche for 18 to 20 minutes.

6. Meanwhile, combine the spring mix with the radishes and salad dressing.

7. Serve the quiche with the salad (half a quiche + half the salad for 2 servings).

Note: To yield 2 cups of cooked leeks, measure 5 cups finely sliced leeks (about 2 medium-sized mature leeks) with about ¾ cup water in a 12-inch skillet (or similar). Bring to a boil, then cover with a lid and cook rapidly for 4 to 6 minutes until the leeks are tender and all water has evaporated. Spread the leeks on a sheet pan to allow them to cool rapidly before proceeding.

Nutrition Facts Per Serving: 380 calories, 16g fat, 20g carbohydrate, 43g protein