Vegetable Cheddar Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Pillsbury refrigerated pie crust, softened as directed on box6 oz shredded 2% cheddar cheese (1 1/2 cups)2 tbsp all-purpose flour1 cup diced fresh bell pepper (red, yellow, or orange)1 cup diced onion (sweet onions - like Vidalia or 1015 are better)1 cup egg substitute (instead of 4 eggs)1 cup nonfat milk1/4 tsp salt1/8 tsp pepper
Heat oven to 425 degrees. Place pie crust in 9 inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or just until edges begin to brown. If crust puffs up in center, gently push down with back of wooden spoon.
Meanwhile, in large bowl, combine cheese and flour; toss to coat. Add bell pepper, onion and mushrooms; toss to mix.
Remove partially baked crust from oven; reduce oven temperature to 375 degrees. Spoon cheese mixture into partially baked crust. In same bowl, mix all remaiing ingredients; beat until well blended. Pour over cheese mixture.
Return to oven; bake at 375 degrees for 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MIKSCHER.
Meanwhile, in large bowl, combine cheese and flour; toss to coat. Add bell pepper, onion and mushrooms; toss to mix.
Remove partially baked crust from oven; reduce oven temperature to 375 degrees. Spoon cheese mixture into partially baked crust. In same bowl, mix all remaiing ingredients; beat until well blended. Pour over cheese mixture.
Return to oven; bake at 375 degrees for 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MIKSCHER.
Nutritional Info Amount Per Serving
- Calories: 167.0
- Total Fat: 7.3 g
- Cholesterol: 21.6 mg
- Sodium: 573.6 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.4 g
- Protein: 13.7 g