Garden Quiche
Baked Pastry Shell
(see “KitchenAid Pie
Pastry“)
1tablespoon oil
1small onion, chopped
1medium green bell pepper, chopped
8oz sliced fresh mushrooms
6 eggs
1/3 cup
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 nonstick 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 pro, 17 g carb, 16 g fat, 172 mg chol, 561 mg sod.
Cheese-Stuffed Shells
1/2 cup
1container (15 oz)
2cups shredded part- skim mozzarella cheese
1/4 cup grated Parmesan cheese
2teaspoons dried parsley leaves
2teaspoons no-salt herb and garlic seasoning
24jumbo pasta shells, cooked and drained
2cups 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 cheese mixture. Place filled shells in 13 x 9 x 2" baking pan. Pour Marinara Sauce over shells. Cover pan with foil. Bake at 350°F 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.
*Wire Whip sold separately for model K4SS.
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