Guest Author - Jill Valente

In Manhattan during the summer there are a lot of amazing greenmarkets. This allows us city dwellers to buy fresh, local ingredients without having to leave the island. Unfortunately there aren’t any close by to my Upper East Side apartment but I work in midtown and on Wednesdays, Thursdays and Fridays they have a huge greenmarket set up in Rockefeller Center. This past week I checked it out and bought way too many things! So much that while I was walking home the combination of too many bags plus my pregnant belly caused me to slip and fall. Everything is fine with the baby and physically I am okay except for a couple bruised knees but mentally it was the scare of a lifetime. On a more positive note, when I got home and finally regained my composure I made the most delicious quiche with the beautiful greenmarket purchases. Enjoy!

Tomato, Corn and Arugula Quiche

Ingredients
• 1 tsp olive oil
• 1 cup arugula
• 2 ears corn on the cob, kernels removed
• 1 cup cherry tomatoes, halved
• 1 tsp salt, divided
• 1 tsp black pepper, divided
• ½ tsp red pepper flakes
• ½ tsp dried basil
• 1 cup fat-free egg substitute
• 1 cup part skim ricotta
• ¼ cup grated parmesan cheese plus 1 tbsp
• 1 medium tomato, sliced
• 1 deep dish frozen pie shell

Directions
Preheat oven to 400 degrees. Heat olive oil in a large sauté pan over medium and add arugula, corn kernels and cherry tomatoes. Season with ½ teaspoon of salt, ½ teaspoon of black pepper, red pepper flakes and dried basil. Sauté for about 5 minutes until arugula is wilted and corn is bright yellow. Remove from heat and drain excess liquid. In a medium sized bowl whisk together egg substitute, part skim ricotta, ¼ cup grated parmesan cheese and the remaining salt and pepper. Place about 2 tablespoons of the egg mixture on the bottom of the pie crust and top with arugula mixture. Then pour in the remaining egg mixture and arrange tomato slices on top. Sprinkle with remaining parmesan cheese and bake for 45 minutes until golden brown. Makes 8 servings. 5 points per serving.

Notes
Be sure to place the pie on a foil lined baking sheet as it tends to overflow a little and can make quite a mess. Also, after you sauté the veggies drain all the excess liquid really well as it will make your quiche too watery.