Crustless Vegetable Quiche
Traditionally decadent French dish loaded with sauteed mushrooms, summer squash, and red bell peppers. Enhanced with rich mashed potatoes and finished with melted Cheddar cheese.
Serving size: 1/6 portion of pie
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 350° F. |
| Butter |
2 tbsp.
|
In nonstick skillet, heat butter until melted. Stir in next 3 ingredients. Cook until crisp-tender. Sprinkle with lemon juice. |
| Mushroom, sliced |
3 lb.
|
|
| Summer squash, sliced |
3 lb.
|
|
| Red or green bell pepper, chopped |
2 lb.
|
|
| Lemon juice |
2 tbsp.
|
|
|
|
Place 2-1/2 cups vegetable mixture into each of 8 9-inch pie plates. |
| Egg, large |
24
|
Combine next 5 ingredients; beat until foamy. |
| Milk, whole |
1/2 gal.
|
|
| Thyme, dried |
1 1/2 tbsp.
|
|
| Oregano, dried |
1 1/2 tbsp.
|
|
| White pepper |
1/2 tsp.
|
|
| Potato Pearls® Extra Rich |
1 lb.
|
Add potatoes; mix well. Pour over vegetable mixture. |
| Cheddar cheese, low-sodium, grated |
3/4 lb.
|
Sprinkle with cheese. Bake for 40 minutes or until knife inserted in center of pie comes out clean. Let cool 5 minutes before cutting each pie into 6 servings. |
Nutritional Information Per Serving
| Calories — 148 |
Protein — 8.4 g |
Fat — 7.7 g |
| Carbs — 11.4 g |
Iron — 1.2 mg |
Sodium — 83 mg |
| Potassium — 346 mg |
Zinc — 0.61 mg |
Vitamin A — 337 IU |
| Riboflavin — 0.27 mg |
Niacin — 1.3 mg |
Calcium — 139 mg |
| Cholesterol — 175 mg |
Vitamin B6 — 218 mcg |
Vitamin B12 — 0.61 mcg |
| Thiamine — 0.07 mg |
Phosphorus — 172 mg |
Folic Acid — 27 mg |
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