Garden Quiche

Baked Pastry Shell (see the “Pie Pastry” section)

1tablespoon oil

1small onion, chopped

1medium green bell pepper, chopped

8oz sliced fresh mushrooms

6 eggs

13 cup low-fat milk

1tablespoon chopped fresh parsley

1teaspoon salt

5drops hot pepper sauce

1cup (4 oz) 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 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 protein, 17 g carb, 16 g fat, 172 mg chol, 561 mg sodium.

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KitchenAid 9708307C manual Garden Quiche

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