I’m always looking for something special for Sunday morning breakfast.  I was thinking about a quiche I had years ago at Angelsgate B & B in Bryan, Texas.  The owner called it “picante quiche”.  I looked in my recipe collection and found the recipe which called for lots of cheese and sour cream.  Hmmm, how to remake this…..
So here is my new version which has 215 calories as opposed to the original version which I made for my husband with cheddar cheese and a serving of crumbled breakfast sausage which had 466 calories.
Be sure to place the ramekins on a baking sheet before you put them in the oven or it will be hard to handle them when they’re hot.  You can make customized versions of this dish to meet all the preferences in your family.




Picante Quiche
makes 1 serving

1 egg
2 whites
1 T sour cream
1 ounce 75% reduced fat Cabot cheddar
1 T finely minced scallion
1 T Joe T Garcia’s medium salsa
dash of garlic powder
freshly ground salt and pepper
dash of paprika

Preheat oven to 350 degrees.  Spray a ramekin with non stick spray.  I used an 8 ounce size.
Beat egg and whites well.  Add sour cream and mix until light and well incorporated.
Add dash of garlic powder and freshly ground sea salt and pepper.
Grate the cheese and sprinkle it in the bottom of the ramekin.  Add the salsa and scallions.
Pour the egg mixture on top.  Sprinkle top with paprika.  Bake for approximately 25-30 minutes, checking after 20 minutes.  It’s done when the center is set, but take it out before it’s completely set or it will be dry.
I had it with a slice of Applegate Farms turkey bacon, 35 calories, and a small piece of Artisan Baking Company Harvest 9 Grain toast, 50 calories, so my 300 calorie goal was met and it was very large, satisfying and delicious dish.