Low Calorie Squash Quiche
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
yellow summer squash
|
*
|
| 1 | cup |
onions
chopped |
|
| 4 | large |
eggs
beaten |
|
| 4 | teaspoons |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
dry mustard
|
|
| ⅔ | cup |
milk, skim, (non fat) powder
|
|
| 2 | teaspoons |
margarine
|
|
| 4 | ounces |
cheese
grated and divided |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
yellow summer squash
|
*
|
| 237 | ml |
onions
chopped |
|
| 4 | large |
eggs
beaten |
|
| 2E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
dry mustard
|
|
| 158 | ml |
milk, skim, (non fat) powder
|
|
| 1E+1 | ml |
margarine
|
|
| 115.6 | ml/g |
cheese
grated and divided |
|
Directions
Cook squash and onion together until tender, drain off water.
Beat egg and add flour, half of the cheese, salt, pepper, mustard, powdered milk and margarine.
Add squash and pour into Pam coated pie pan.
Bake in a 350℉ (180℃) F oven for 25 minutes.
Remove and sprinkle with the remaining cheese.
Bake for 5 minutes more.
