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:
| Vegetable | 1 |
| Starch | 1 |
| Meat | 1 |
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