Title: Light chicken quiche
 Categories: Low-fat, Main dish, Chicken, Pies, Eggs
      Yield: 6 Servings
 
      2 tb Parmesan cheese, non-fat
    1/4 ts Paprika
      3    Sheets phyllo dough
      2 ea Egg whites
    1/2 c  Egg beaters
    1/2 c  Ricotta cheese, non-fat
      2 tb Flour
    1/2 c  Evaporated skim milk
      6 oz Chicken, white meat --
           Cooked and cubed
      2 oz Swiss cheese -- grated
      1 c  Asparagus -- or other
           Veggie
      2 tb Green onion -- chopped
      2 tb Parmesan cheese -- grated
 
  Preheat oven to 350 degrees F. Lightly spray a 9-inch pie pan with
  vegetable oil cooking spray (butter flavored). Combine 2 tablespoons
  non-fat parmesan cheese with paprika and set aside. Stack and cut
  sheets of phyllo dough in half.  Place one square of phyllo in pie
  pan, lightly spray with vegetable oil cooking spray and sprinkle with
  1 teaspoon cheese mixture.  Layer remaining squares and cheese
  mixture in the same manner.
  
  Combine egg whites, egg substitute, ricotta, flour and milk. Stir in
  chicken, swiss cheese, vegetables and green onions. Pour into
  prepared pie crust.  Sprinkle with freshly grated parmesan.
  
  Bake for 30 minutes or until lightly browned.  Cool for 10 minutes.