Low carb Taco quiche/souffle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*90% lean ground beef (taco meat), 12 oz Egg substitute, liquid (Egg Beaters), 1.25 cup *Fiber one Cottage cheese low fat, 4 serving *Daisy Light Sour Cream, 8 tbsp*Cheese, shredded, Lucerne 2% red.fat Mexican blend - 1/4 cup, 5 servingsSalsa, .5 cup
1. warm up the taco meat with the salsa --simmer on stove until the majority of the liquid -- mainly from the salsa-- has evaporated.
2. mix the other ingredients in a separate bowl. Save 1/2 cup shredded cheese for later to spread on top of the quiche before it is done.
3. Pour the cheese/egg beater mixture into a square pan (8X8). I spray the pan with olive oil.
4. Spoon taco meat over the egg mixture. I let it sit on top of the cheese mixture but you can press it into the mixture to resemble more of a quiche.
5.Cook for 45 minutes or until a toothpick in the middle of the quiche comes out dry. (Before taking out of the oven spread 1/2 cup cheese to melt.
Number of Servings: 6
Recipe submitted by SparkPeople user ISA858.
2. mix the other ingredients in a separate bowl. Save 1/2 cup shredded cheese for later to spread on top of the quiche before it is done.
3. Pour the cheese/egg beater mixture into a square pan (8X8). I spray the pan with olive oil.
4. Spoon taco meat over the egg mixture. I let it sit on top of the cheese mixture but you can press it into the mixture to resemble more of a quiche.
5.Cook for 45 minutes or until a toothpick in the middle of the quiche comes out dry. (Before taking out of the oven spread 1/2 cup cheese to melt.
Number of Servings: 6
Recipe submitted by SparkPeople user ISA858.
Nutritional Info Amount Per Serving
- Calories: 291.1
- Total Fat: 14.6 g
- Cholesterol: 66.4 mg
- Sodium: 770.4 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 3.7 g
- Protein: 31.8 g
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