CRUSTLESS QUICHE

I love quiche. I think it's the perfect meal for breakfast or lunch or dinner. Add a piece of fruit, and you have breakfast. Add a salad, and you have lunch. Add some vegetables and fresh fruit, and you have dinner. A thick slab of quiche made with heavy cream, lots of eggs, and a butter crust will set you back quite a few calories. Besides, who wants to listen to their arteries hardening? This recipe is uncomplicated, quick, and easy on the waistline. It's one of those "skeletal" recipes in that you can swap the meat, add vegetables (spinach and/or mushrooms are particularly good), and use your favorite kind of cheese.

Crustless Quiche

6 slices of Canadian bacon, diced

1 cup shredded 2% Swiss cheese

4 scallions, sliced

1/2 cup Bisquick (or any other baking mix)

1 cup milk (I use skim)

salt and pepper

2 eggs

Preheat oven to 400 degrees. Spray a pie plate with nonstick cooking spray (I use glass pie plates). Sprinkle the Canadian bacon, cheese, and scallions in the pie plate. Stir the Bisquick, milk, salt and pepper, and eggs in a bowl, then pour into the pie plate. Bake 30-35 minutes (a toothpick inserted into center should come out clean). Let stand for a few minutes before serving. Yields 6 servings (2 Weight Watcher smiles per serving).