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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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Adopted recipe, untried by me. I would find some way to get rid of the soup in this recipe. 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 |
1/2 cup grated parmesan cheese, divided |
1/4 cup nonfat milk |
1/4 teaspoon dried dill weed |
1/4 teaspoon dried thyme leaves |
1/4 teaspoon dried oregano leaves |
1 dash salt and pepper |
Directions:
1. Preheat oven to 400°F.
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 375°F.
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.
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