Cholesterol Watcher's Quiche

From “The International Slim Gourmet Cookbook” by Barbara Gibbons
Polyunsaturated Oil Pastry:
3/4 C. flour
1/2 tsp. salt
1/4 tsp. baking soda
3 Tbs. safflower oil (or canola)
4-6 tsp. ice water


Filling:
2 C. low-fat cottage cheese
1 Tbs. arrowroot or cornstarch
1 Tbs. lemon juice
3 eggs whites
1 tsp. salt
3 ounces lean cooked ham, cubed
2 onions, finely chopped
1-2 drops yellow food coloring (optional)
2 Tbs. grated Parmesan cheese

  Prepare the pastry first. Stir dry ingredients together. Cut in oil with a fork; add only as much ice water as needed, until pastry will leave the sides of the bowl. Flatten, wrap, and chill. Roll out on a floured board with a floured roller. Line a round 9-inch nonstick cake pan, discarding the excess.

Beat the cottage cheese, arrowroot, and lemon juice smooth. In another bowl, beat the egg whites and salt until soft peaks form. Gently fold together the cottage-cheese mixture, the egg-white mixture, the ham and onions. Stir in yellow food coloring, if desired. Spoon the mixture into the pie crust and sprinkle with Parmesan cheese. Bake in a preheated 350-degree oven for 1 hour, or until set. Six meal-size servings, 225 calories each; sixteen appetizer servings, 85 calories each.