TLC Cooking "Vegetable Medley Quiche"

Vegetable Medley Quiche

Vegetable Medley Quiche

YIELD Makes 6 servings
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INGREDIENTS

Nonstick cooking spray
2	cups frozen diced potatoes with onions and peppers, thawed
1	(16-ounce) package frozen mixed vegetables (such as zucchini, carrots and beans), thawed and drained
1	can (10-3/4 ounces) reduced-fat condensed cream of mushroom soup, divided
1	cup cholesterol-free egg substitute or 4 eggs
1/2	cup grated Parmesan cheese, divided
1/4	cup fat-free (skim) milk
1/4	teaspoon dried dill weed
1/4	teaspoon dried thyme
1/4	teaspoon dried oregano
Dash salt and black pepper (optional)

PREPARATION:

Preheat oven to 400°F. Spray 9-inch pie plate with cooking spray; press potatoes onto bottom and side of pan to form crust. Spray potatoes lightly with cooking spray. Bake 15 minutes.
Combine mixed vegetables, half of soup, egg substitute and 1/4 cup cheese in small bowl; mix well. Pour egg mixture into potato shell; sprinkle with remaining 1/4 cup cheese. Reduce oven temperature to 375°F. Bake 35 to 40 minutes or until set. Cut quiche into 6 wedges before serving.
Combine remaining soup, milk and seasonings in small saucepan; mix well. Simmer over low heat 5 minutes or until heated through. Serve sauce with quiche wedges.

This recipe appears in: Casseroles & Dishes

NUTRITIONAL INFORMATION:

Serving Size:	1 wedge with about 2 tablespoons sauce
Sodium	436 mg
Protein	9 g
Fiber	4 g
Carbohydrate	19 g
Cholesterol	5 mg
Saturated Fat	2 g
Total Fat	2 g
Calories from Fat	15 %
Calories	129

DIETARY EXCHANGE:

If you're looking for a great breakfast dish, try this recipe for Meri's big pancake from Sister Waves.

Recipes for casseroles & dishes can be indispensable when you're planning a big meal because a few ingredients can go a long ways.