Does anyone have a good recipe for low fat quiche?

Want to make a quiche but want one which is lower is fat (if thats possible!) anyone have any suggestions? =)Does anyone have a good recipe for low fat quiche?
Quiche


Prep: 25 minutes


Bake: 52 minutes





Ingredients


1 recipe Pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 pie crust)


4 eggs, lightly beaten


1-1/2 cups half-and-half, light cream, or milk


1/4 cup sliced green onions


1/4 teaspoon salt


1/8 teaspoon black pepper


Dash ground nutmeg


3/4 cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)


1-1/2 cups shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces)


1 tablespoon all-purpose flour





Directions


1. Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.





2. Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.





3. Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree Foven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.





4. Lower Fat Quiche: Prepare as above, except substitute Oil Pastry for the Pastry for Single-Crust Pie. Substitute 1 cup refrigerated or frozen egg product, thawed, for the eggs, fat-free milk for the cream, and use reduced-fat cheddar, Swiss, or Monterey Jack cheese for the cheese.Does anyone have a good recipe for low fat quiche?
make a crustless quiche! it's easier, and cuts out the butter you'd use in the crust. =) use filling ingredients that are lower in fat, such as lean meat and plenty of veggies. you might also want to experiment with using egg substitute for about half the eggs in the recipe.
Spinach and Spaghetti Squash Quiche





* 1/2 cup frozen chopped spinach , thawed, drained and squeezed dry


* 1/2 cup cooked, shredded spaghetti squash


* 1 beaten egg


* 3 egg whites


* 1 (12 fluid ounce) can evaporated skim milk


* 1 cup part-skim-milk mozzarella cheese


* cooking spray


* 1/3 cup bread crumbs





1. Preheat oven to 350 degrees F (175 degrees C).





2. Pierce squash several times with a fork, and place in a microwave-safe dish. Microwave on high for 10 minutes, turn over, and continue cooking 10 minutes more. Squash flesh should be very tender inside. Set aside to cool.





3. Cut squash in half lengthwise and scoop out seeds. Shred 1/2 cup of squash and place in a mixing bowl. Stir in egg, egg whites, evaporated milk, mozzarella cheese, and spinach until well combined. Spray a 9 inch pie place or quiche dish with cooking spray. Spread bread crumbs in the bottom and around the sides to coat. Pour egg mixture into prepared dish.





4. Bake quiche in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for at least 10 minutes before cutting. Serve warm or at room temperature.
I would think low-fat quiche (at least edible quiche) would be an oxymoron.