Vegetable Medley Quiche

Recipe Ingredients

		Nonstick cooking spray - as needed
2 cups	292g / 10oz	Frozen diced potatoes with
		Onions and peppers - thawed
1		Reduced-fat condensed cream of
		Mushroom soup - (10 3/4 oz), divided
1		Frozen mixed vegetables - (16 oz) - thawed, drained
		= (such as zucchini, carrots and beans)
1 cup	198g / 7oz	Cholesterol-free egg substitute
		= (or 4 eggs)
1/2 cup	73g / 2.6oz	Grated Parmesan cheese - divided
1/4 cup	59ml	Fat-free (skim) milk
1/4 teaspoon	1.3ml	Dried dill weed
1/4 teaspoon	1.3ml	Dried thyme leaves
1/4 teaspoon	1.3ml	Dried oregano leaves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 400 degrees.

Spray 9-inch pie plate with nonstick cooking spray; press potatoes onto bottom and side of pan to form crust. Spray potatoes lightly with nonstick cooking spray. Bake 15 minutes.

Combine half of soup, mixed vegetables, egg substitute and half of cheese in small bowl; mix well. Pour egg mixture into potato shell; sprinkle with remaining cheese. Reduce oven to 375 degrees. Bake 35 to 40 minutes or until set.

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.

This recipe yields 6 servings.

Exchanges Per Serving: 1 Starch, 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 129; Calories from Fat 15%; Total Fat 2g; Saturated Fat 2g; Protein 9g; Carbohydrates 19g; Cholesterol 5mg; Sodium 436mg; Dietary Fiber 4g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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