Crustless Chicken And Broccoli Quiche
|Chopped broccoli florets||2 Cup (32 tbs)|
|Dry breadcrumbs||2 Tablespoon|
|All purpose flour||3 Tablespoon|
|Dried basil||1 Teaspoon|
|1% milk||1 Cup (16 tbs)|
|Dijon mustard||1 Tablespoon|
|Egg substitute||4 Ounce (1 Carton)|
|Chopped roasted chicken||1 1⁄2 Cup (24 tbs)|
|Reduced fat extra sharp cheddar cheese||2 Ounce, shredded (1/2 Cup)|
Preheat oven to 350°.
Cook chopped broccoli in boiling water 3 minutes or until crisp-tender; drain.
Coat a 9-inch pie plate with cooking spray; sprinkle with breadcrumbs. (Do not remove excess breadcrumbs.) Set aside.
Combine flour, basil, salt, and pepper in a large bowl; add milk and mustard, stirring with a whisk.
Stir in (broccoli and egg substitute.
Add chicken and 1/4 cup cheese; stir well.
Pour mixture into prepared pan.
Sprinkle with remaining cheese and paprika.
Bake at 350° for 45 minutes or until set.
Let cool on a wire rack 15 minutes.