Like HowStuffWorks on Facebook!

Vegetable Medley Quiche


Vegetable Medley Quiche

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

Check out more recipes for Casseroles & Dishes



More to Explore