Crustless Mushroom & Carrot Quiche

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* Exported from MasterCook *

 

Crustless Mushroom & Carrot Quiche

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 131

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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Nonstick spray coating

2 cups sliced fresh mushrooms

1/2 cup shredded carrot

3 eggs

OR 3/4 cup refrigerated or frozen egg -- thawed

product

1 cup evaporated skim milk

1 cup shredded reduced-fat cheddar cheese -- (4 ounces)

1 tablespoon all-purpose flour

1/2 teaspoon dried dillweed

1/2 teaspoon dry mustard

1/4 teaspoon pepper

Paprika

 

To save tine and reduce fat we've eliminated the crust for this flavorful

quiche. Fresh fruit or a fruit salad round it out for a light supper.

 

Generously spray bottom and sides of a 9-inch pie plate with nonstick

coating; set aside.

 

Spray an unheated medium nonstick skillet with nonstick coating. Preheat

over medium-high heat. Add mushrooms and carrot; stir-fry about minute or

just until tender. Spoon mushroom mixture into prepared pie plate,

spreading evenly.

 

In a food processor bowl or blender container combine the eggs or egg

product, evaporated milk, cheddar cheese, flour, dillweed, dry mustard, and

pepper. Cover and process or blend about 15 seconds or until thoroughly

combined. Pour the egg mixture over mushroom mixture in the pie plate.

 

Bake quiche in a 400 oven about 20 minutes or until a knife inserted near

the center comes out clean. Sprinkle top of quiche with paprika. Let

quiche stand for 5 minutes before serving. Makes 6 main-dish servings.

 

Preparation time: 12 minutes. Baking time: 20 minutes. Standing time: 5

minutes.

 

Per serving: 147 Calories; 6 G Total fat; 3 G Saturated fat; 121 MG

Cholesterol; 218 MG Sodium; 9 G Carbohydrate; 1 G Fiber; 12 G

Protein. Exchanges: 1 vegetable, 1 medium-fat meat, 1/2 milk.

 

 

 

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