Vegetable Medley Quiche Recipe

Name: Vegetable Medley Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups frozen cubed hash brown potatoes, thawed (with onions and peppers); 1 (10 3/4 ounce) can reduced-fat cream of mushroom soup, divided; 1 (16 ounce) package frozen mixed vegetables, thawed and drained (such as zucchini, carrots and beans); 1 cup cholesterol-free egg substitute or 4 eggs; ½ cup grated parmesan cheese, divided; ¼ cup nonfat milk; ¼ teaspoon dried dill weed; ¼ teaspoon dried thyme leaves; ¼ teaspoon dried oregano leaves; 1 dash salt and pepper

Servings: persons

2 cups frozen cubed hash brown potatoes, thawed (with onions and peppers)
1 (10 3/4 ounce) can reduced-fat cream of mushroom soup, divided
1 (16 ounce) package frozen mixed vegetables, thawed and drained (such as zucchini, carrots and beans)
1 cup cholesterol-free egg substitute or 4 eggs
½ cup grated parmesan cheese, divided
¼ cup nonfat milk
¼ teaspoon dried dill weed
¼ teaspoon dried thyme leaves
¼ teaspoon dried oregano leaves
1 dash salt and pepper

1
Preheat oven to 400F.
2
Spray 9-inch pie plate with nonstick cooking spray; press potatoes onto bottom and side of pan to form crust.
3
Spray potatoes lightly with nonstick cooking spray.
4
Bake 15 minutes.
5
Combine half of soup,mixed vegetables, egg substitute and half of cheese in small bowl; mix well.
6
Pour egg mixture into potato shell; sprinkle with remaining cheese.
7
Reduce oven to 375F.
8
Bake 35 to 40 minutes or until set.
9
Combine remaining soup, milk and seasonings in small saucepan; mix well.
10
Simmer over low heat 5 minutes or until heated through.
11
Serve sauce with quiche.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups frozen cubed hash brown potatoes, thawed (with onions and peppers), 1 (10 3/4 ounce) can reduced-fat cream of mushroom soup, divided, 1 (16 ounce) package frozen mixed vegetables, thawed and drained (such as zucchini, carrots and beans), 1 cup cholesterol-free egg substitute or 4 eggs, and more.

Yes, Vegetable Medley Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Medley Quiche

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