Vegetable Medley Quiche
Yield
8 servingsPrep
15 minCook
60 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
zucchini
sliced, about 1cup |
|
| 1 | small |
green bell peppers
cut in strips, about 3/4 cup |
|
| 1 | small |
sweet red bell peppers
cut in strips, about 3/4 cup |
|
| 1 | teaspoon |
margarine
|
|
| 1 | x |
pie shell (9 inch)
9 inch |
|
| 1 | cup |
liquid egg substitute
|
|
| 1 | cup |
milk, skim
|
|
| ¼ | teaspoon |
basil
|
*
|
| ⅛ | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
zucchini
sliced, about 1cup |
|
| 1 | small |
green bell peppers
cut in strips, about 3/4 cup |
|
| 1 | small |
sweet red bell peppers
cut in strips, about 3/4 cup |
|
| 5 | ml |
margarine
|
|
| 1 | x |
pie shell (9 inch)
9 inch |
|
| 237 | ml |
liquid egg substitute
|
|
| 237 | ml |
milk, skim
|
|
| 1.3 | ml |
basil
|
*
|
| 0.6 | ml |
black pepper
ground |
|
Directions
In skillet, over medium heat, cook zucchini, green pepper and red pepper in margarine until tender crisp, stirring occasionally.
Spoon mixture into pastry crust.
Mix egg substitute, skim milk, basil and pepper; pour over vegetables.
Bake at 375℉ (190℃) for 50 to 55 minutes or until knife inserted in center comes out cup lean.
Let stand 10 minutes before serving.
