Makeover "real man quiche"

(from taste of home magazine)  I haven't tried this, but I am going to soon!

1 pkg refrigerated pie pastry
8 bacon strips
2 large onions, chopped
8 egg whites
4 eggs
3 cups skim milk
3 cups shredded mozzarella cheese
1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped sun-dried tomatoes (not packed in oil)
2 TBS cornstarch
1 tsp dried basil
1/2 tsp pepper

1. On a lightly floured surface, unroll pastries.  Transfer to two 9 inch pie plates.  Trim pastry to 1/2 inch beyond edge of plate and flute edges.

2.  In a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels.  Drain skillet.  In the same skillet cook and stir onions over medium heat until tender.

3. In a large bowl, whisk the egg whites, egg, milk, cheese, spinach, onions, tomatoes, cornstarch, basil and pepper.  Divide between pastries.  Sprinkle with bacon.

4. Bake at 375 for 35-40 min and let stand 10 min before cutting

(1 piece equals 248 calories and 13g protein)

Mexican Brunch Pie (Quiche)

This is one of our favorite breakfasts at Aunt Dana's house! It is so tasty and would be a great breakfast to make for when you have guests.

Ingredients:
5 large eggs, beaten
2 TBS. butter, melted
1/4 cup flour
1/2 tsp. baking powder
1 cup cottage cheese
2 cups (8 oz.) shredded Monterey Jack cheese with peppers
1 4.5 oz. can chopped green chilis

Directions:
Beat eggs, melted butter, flour, and baking powder in a large mixing bowl; beat at medium speed until mixture is blended .

Stir in cottage cheese, Monterey Jack cheese, and chilis; pour into a well greased 9-inch pie pan.

Bake uncovered at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 20 more minutes or until mixture is set. Cut into wedges. Yield: 6 servings