Shelly's Recipe

VEGETABLE MEDLEY QUICHE

Category: Quiche and Savory Tarts / Tartlettes

Nonstick cooking spray
2 cups frozen diced potatoes with onions and peppers, thawed
1 (16 oz) pkg frozen mixed vegetables (such as zucchini, carrots and beans), thawed and drained
1 can (10-3/4 oz) 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 tsp dried dill weed
1/4 tsp dried thyme
1/4 tsp dried oregano
Dash salt and black pepper (optional)

Preheat oven to 400. 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. 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.