In Quiche of Emergency - - Break Tradition

[Guest guest]

Ooo thank you! I've been craving quiche!

Maggie

In Quiche of Emergency - - Break TraditionCheesy Veggie Quiche1 1/4 lbs. sweet potatoes, cut into 1/4" slices1 Tbsp. Dijon mustard5 garlic cloves, chopped1/2 zucchini, finely chopped1/4 onion, finely chopped1/4 red bell pepper, finely chopped1 carrot, finely chopped1/2 (10-oz.) package frozen chopped spinach, thawed and pressed to removewater 1/4 cup fat-free sour cream1/2 cup evaporated skim milk2 whole eggs3 egg whites1/4 tsp. salt1/8 tsp. pepper1/8 tsp. nutmeg1 reduced-fat prepared piecrust (9")1/3 cup crumbled feta cheesePreheat oven to 450°F. Steam potatoes until tender; transfer to a bowl andmash slightly with a fork. Mix potatoes with mustard and half of the garlic;press into a pie plate coated with nonstick cooking spray. Cook on the OVENFLOOR until crisp, about 8 minutes; remove and lower oven temperature to350° F. In a nonstick skillet, soften zucchini, onion, pepper, carrot andremaining garlic quickly to remove excess moisture; remove from heat.Combine spinach and sour cream. In a separate bowl, whisk together eggs,evaporated milk, salt, pepper and nutmeg. Add 1/3 egg mixture to spinach andstir well; pour over potato crust, sprinkling feta cheese and vegetables ontop. Cover with remaining egg mixture and bake 45 minutes.(Makes 8 servings. Nutritional values per serving: 270 calories, 6 g fat, 56g carbohydrate, 9 g protein, 375 mg sodium, and 4 g fiber.)

[Guest guest]

Cheesy Veggie Quiche

1 1/4 lbs. sweet potatoes, cut into 1/4 " slices

1 Tbsp. Dijon mustard

5 garlic cloves, chopped

1/2 zucchini, finely chopped

1/4 onion, finely chopped

1/4 red bell pepper, finely chopped

1 carrot, finely chopped

1/2 (10-oz.) package frozen chopped spinach, thawed and pressed to remove

water

1/4 cup fat-free sour cream

1/2 cup evaporated skim milk

2 whole eggs

3 egg whites

1/4 tsp. salt

1/8 tsp. pepper

1/8 tsp. nutmeg

1 reduced-fat prepared piecrust (9 " )

1/3 cup crumbled feta cheese

Preheat oven to 450°F. Steam potatoes until tender; transfer to a bowl and

mash slightly with a fork. Mix potatoes with mustard and half of the garlic;

press into a pie plate coated with nonstick cooking spray. Cook on the OVEN

FLOOR until crisp, about 8 minutes; remove and lower oven temperature to

350° F. In a nonstick skillet, soften zucchini, onion, pepper, carrot and

remaining garlic quickly to remove excess moisture; remove from heat.

Combine spinach and sour cream. In a separate bowl, whisk together eggs,

evaporated milk, salt, pepper and nutmeg. Add 1/3 egg mixture to spinach and

stir well; pour over potato crust, sprinkling feta cheese and vegetables on

top. Cover with remaining egg mixture and bake 45 minutes.

(Makes 8 servings. Nutritional values per serving: 270 calories, 6 g fat, 56

g carbohydrate, 9 g protein, 375 mg sodium, and 4 g fiber.)