Garden Quiche, Cheese-Stuffed Shells | KitchenAid 4KSMC50S instruction

Garden Quiche

Baked Pastry Shell (see page 41)

1tablespoon (15 mL) oil

1small onion, chopped

1medium green bell pepper, chopped

8oz. (250 g) sliced fresh mushrooms

6 eggs

1⁄3 cup (75 mL) low-fat milk

1tablespoon (15 mL) chopped fresh parsley

1teaspoon (15 mL) salt

5drops hot pepper sauce

1cup (4 oz. [120 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 (180°C) for 30 to 35 minutes, or until knife inserted in center 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.

Cheese-Stuffed Shells

1⁄2 cup (125 mL) fat- free egg substitute or 2 eggs

1container (15 oz.) (450 g) no-fat ricotta cheese

2cups (500 mL) shredded part-skim mozzarella cheese

1⁄4 cup (50 mL) grated Parmesan cheese

2teaspoons (10 mL) dried parsley leaves

2teaspoons (10 mL) no-salt herb and garlic seasoning

24jumbo pasta shells, cooked and drained

2cups (500 mL) prepared Marinara Sauce

Place egg substitute, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, and seasoning in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds, or until combined.

Fill each shell with 2 to 3 tablespoons (30-45 mL) cheese mixture. Place filled shells in 13x9x2-inch (33x23x5-cm) baking pan. Pour Marinara Sauce over shells. Cover pan with foil. Bake at 350°F (180°C) for 30 to 35 minutes, or until bubbly.

Yield: 4 to 6 servings.

Per serving: About 527 cal, 46 g pro, 56 g carb, 15 g fat, 57 mg chol, 865 mg sod.

4KSMC50S specifications

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KitchenAid 4KSMC50S Garden Quiche, Cheese-Stuffed Shells, Container 15 oz g no-fat ricotta cheese

Models: 4KSMC50S