Corned Beef and Cabbage Quiche

Corned Beef and Cabbage Quiche

Here's another "meal-in-a-piecrust" that appeals to the deli lover in every man! It's a good choice for Sunday brunch or an easy supper on the weekend, and it packs lots of good nutrition into a super-tasty dish.

1 refrigerated unbaked 9-inch Pillsbury piecrust
1/2 cup chopped onion
3 1/2 cups purchased coleslaw mix
2 (2.5-ounce) packages Carl Buddig 90% lean corned beef, finely chopped
1/3 cup (1 1/2 ounces) shredded Kraft reduced-fat Cheddar cheese
3 eggs or equivalent in egg substitute
1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
1/8 teaspoon black pepper

Preheat oven to 350 degrees. Place piecrust in a 9-inch pie plate. Flute edges. In a large skillet sprayed with butter-flavored cooking spray, saute onion until tender. Add coleslaw mix and corned beef. Mix well to combine. Continue cooking until cabbage is tender, about 10 minutes. Evenly spread vegetable mixture in bottom of unbaked piecrust. Sprinkle cheese over top of mixture. In a medium bowl, beat eggs with a fork. Add evaporated skim milk and black pepper. Mix well to combine. Pour egg mixture over the cheese. Bake 35 to 40 minutes or until golden brown. Place pie plate on a wire rack and allow to set 5 minutes. Cut into 8 servings.

HINT: 3 cups shredded cabbage and 1/2 cup shredded carrots may be used in place of purchased coleslaw mix.

Each serving equals:
HE: 1 1/2 Protein (1/3 limited), 1 Vegetable, 1/2 Bread, 1/3 Skim Milk, 1/2 Slider, 13 Optional Calories
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222 Calories, 10gm Fat, 12gm Protein,
21gm Carbohydrate, 518mg Sodium, 1gm Fiber
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DIABETIC: 1 Meat, 1 Starch, 1 Fat, 1/2 Vegetable

"Cooking Healthy With a Man in Mind, pg. 226"