24
Baked Pastry Shell
(see the “Pie Pastry”
section)
1 tablespoon oil
1 small onion,
chopped
1 medium green bell
pepper, chopped
8 oz sliced fresh
mushrooms
6 eggs
1
⁄3 cup low-fat milk
1 tablespoon
chopped fresh
parsley
1 teaspoon salt
5 drops hot pepper
sauce
1 cup (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.
Garden Quiche
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