Becky's Healthier Ham and Cheese Quiche

Ingredients

• 0.3 pound ham lean fully cooked finely chopped
• 0.5 pound ham cubed cooked
• 0.3 cup bread crumbs dry
• 1 cup egg substitute fat-free
• 1.3 cups egg substitute 
• 7 fluid ounces evaporated milk fat-free
• 1 cup milk fat-free
• 2 tablespoons flour all-purpose
• 2 tablespoons parsley fresh minced
• 4  green onions chopped
• 1 tablespoon olive oil 
• 1 tablespoon parmesan cheese grated
• 4 tablespoons parmesan cheese divided grated
• 0.3 cup part-skim mozzarella cheese shredded
• 6 sheets phyllo dough 18 inches x 14 inches
• 1 9-inch single pie crust prepared
• 0.3 cup swiss cheese shredded
• 1 tablespoon stick margarine 

Equipment

• bowl
• frying pan
• oven
• whisk
• pie form

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Unroll pie crust and press into an 8-inch pie dish.
2. Heat olive oil in a skillet over medium heat; cook and stir green onions until wilted and beginning to brown, 2 to 3 minutes.
3. Remove from heat.
4. Spread ham over prepared pie crust and top with green onions.
5. Whisk egg substitute, evaporated milk, and mozzarella cheese in a bowl.
6. Pour over ham mixture.
7. Sprinkle with Parmesan cheese and garnish with chives.
8. Bake in preheated oven for 20 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until quiche is browned, 15 to 20 minutes.
9. Remove from oven and allow quiche to rest until eggs are set, about 30 minutes more.