Vegetable Medley Quiche

Vegetable Medley Quiche

Vegetable Medley Quiche


Makes 6 servings


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)


  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
Calories 129
Calories from Fat 15 %
Total Fat 2 g
Saturated Fat 2 g
Cholesterol 5 mg
Carbohydrate 19 g
Fiber 4 g
Protein 9 g
Sodium 436 mg

Dietary Exchange

Starch 1
Vegetable 1
Meat 1

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