Vegetable Medley Quiche the Editors of Publications International, Ltd.
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)|
- 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.
|Serving Size:||1 wedge with about 2 tablespoons sauce|
|Saturated Fat||2 g|
|Total Fat||2 g|
|Calories from Fat||15 %|
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