YIELD Makes 6 servings
INGREDIENTS
Nonstick cooking spray 2 cups frozen diced potatoes with onions and peppers, thawed 1 (16-ounce) package frozen mixed vegetables (such as zucchini, carrots and beans), thawed and drained 1 can (10-3/4 ounces) reduced-fat condensed cream of mushroom soup, divided 1 cup cholesterol-free egg substitute or 4 eggs 1/2 cup grated Parmesan cheese, divided 1/4 cup fat-free (skim) milk 1/4 teaspoon dried dill weed 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano Dash salt and black pepper (optional)PREPARATION:
- Preheat oven to 400°F. Spray 9-inch pie plate with cooking spray; press potatoes onto bottom and side of pan to form crust. Spray potatoes lightly with cooking spray. Bake 15 minutes.
- Combine mixed vegetables, half of soup, egg substitute and 1/4 cup cheese in small bowl; mix well. Pour egg mixture into potato shell; sprinkle with remaining 1/4 cup cheese. Reduce oven temperature to 375°F. Bake 35 to 40 minutes or until set. Cut quiche into 6 wedges before serving.
- Combine remaining soup, milk and seasonings in small saucepan; mix well. Simmer over low heat 5 minutes or until heated through. Serve sauce with quiche wedges.