KitchenAid 400 manual Garden Quiche, Tablespoon 15 ml oil

Garden Quiche

Baked Pastry Shell (see page 45)

1tablespoon (15 ml) oil

1small onion, chopped

1medium green bell pepper, chopped

8oz. (225 g) sliced fresh mushrooms

6 eggs

1⁄3 cup (80 ml) low-fat milk

1tablespoon (15 ml) chopped fresh parsley

1 teaspoon (5 ml) salt

5drops hot pepper sauce

1cup (4 oz. [115 g]) reduced-fat shredded Swiss cheese

Follow procedure for Baked Pastry Shell. Cool 10 minutes.

Meanwhile, heat oil in large non-stick skillet over medium-high heat. Add onion and bell pepper. Cook about 1 minute, stirring frequently. Add mushrooms. Cook and stir about 2 minutes, or until vegetables are tender. Set aside.

Place eggs, milk, parsley, salt, and hot pepper sauce in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix 1 to 2 minutes.

Sprinkle half of cheese in pastry shell. Top with vegetables. Pour egg mixture over vegetables. Top with remaining cheese. Bake at 350°F (177°C) for 30 to 35 minutes, or until knife inserted in centre comes out clean. Let stand about 5 minutes before serving.

Yield: 8 servings.

Per serving (filling and crust): About 264 cal, 12 g pro, 17 g carb, 16 g fat, 172 mg chol, 561 mg sod.

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