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Dried Fruit Compote
See how to make the perfect pastries & crepes that will not only impress your friends and family, but also keep them coming back for more.
Vegetable Medley Quiche
Yield: Makes 6 servings
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:
1.
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.
2.
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.
3.
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.
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:
| Vegetable | 1 |
| Starch | 1 |
| Meat | 1 |
This recipe appears in:
Casseroles & Dishes
