Vegetable Quiche (not vegan)
Portion Size: 1/8 pie
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 Cups any combination of the following: thinly sliced broccoli, cauliflower, mushrooms, carrots, or zucchini | Washed, trimmed and thinly sliced |
| 2 Chopped green onions | Washed, trimmed, and chopped |
| 1 Small can diced green chilies | Drained |
| 1 Large tomato | Washed, trimmed and chopped |
| 3 Oz. grated low fat cheddar cheese | |
| 1 Tablespoon Parmesan cheese | |
| 1 1/2 Cup Egg Substitute | |
| 1/3 Cups nonfat milk | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 1 Deep dish pie crust | Prepared according to package directions |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degree. | |
| 2 | Combine thinly sliced vegetables, green onions, chilies and tomato. Add cheeses and mix well. Spread evenly in pie crust. | |
| 3 | Beat egg product with milk and seasonings and pour over cheese vegetable mixture. | |
| 4 | Bake 40 to 45 minutes or until done (knife inserted in center will come out clean). Cool 5 to 10 minutes before serving. |
