From the ArcaMax Publishing, ArcaMax Chef Newsletter:
http://www.arcamax.com/news/arcamaxchef/s-348676-463879
1 9-inch refrigerated piecrust
2 large fresh tomatoes skinned,
seeded and chopped
One quarter cup green onions, chopped
One half cup Swiss cheese, shredded
One half cup cheddar cheese,
shredded
2 Tbsp. flour
1 cup evaporated milk
2 eggs,
beaten
Salt and pepper
One half tsp. dried oregano
Place tomatoes, green onions, and cheeses in a bowl. In a separate
bowl whisk together flour, milk and eggs until smooth. Pour egg
mixture in the tomato mixture and stir until mixed. Pour mixture into
piecrust and bake at 375 degrees for 45 minutes. Allow quiche to stand
for about 10 minutes before slicing and serving.
The Skinny: Use low fat cheeses and milk. I would not recommend egg
substitute for a quiche because you need the real egg yolks for
volume.
Melon Salad
2 cups seeded and cubed watermelon
2 cups honeydew melon
cubes
2 cubes cantaloupe cubes
1 cups seedless green or
red grapes
One half cup flaked coconut
One quarter cup
frozen lemonade concentrate, thawed
One quarter cup honey
Fresh mint sprigs for garnish
Combine all fruit in a large bowl. Combine lemonade and honey together
and pour over fruit, stir well. Sprinkle with coconut and fresh mint.
Refrigerate until ready to serve.
The Skinny: Coconut has a pretty high fat content and you can
probably leave out the coconut flakes without affecting this dish.