Broccoli Quiche in Potato Crust

1 servings

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Broccoli Quiche in Potato Crust Ingredients

1 pk (10 oz) frozen chopped	1/4 c Finely chopped onion
1 c Shredded nonfat or	1 1/2 ts Dijon mustard
1 c Dry curd or nonfat cottage	1/8 ts Ground black pepper
1 c Fat-free egg substitute	2 md Potatoes; scrubbed

Instructions for Broccoli Quiche in Potato Crust

1. Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside. 2. Coat a 9-inch deep dish pie pan (or quiche pan) with nonstick cooking spray. Slice the potatoes 1/4-inch thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust. Pour the broccoli mixture into the crust. 3. Bake at 375 degrees F for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the center comes out clean. Remove the dish from the oven, and let sit for 5 minutes before slicing and serving. NUTRITIONAL FACTS (PER SERVING) FROM SECRETS OF FAT-FREE COOKING Calories: 175 Fat: 0.4 g Protein: 20 No Bake Trail Bars Cholesterol: 6 mg Fiber: 3.5 g Sodium: 289 mg Posted to fatfree digest by "Donna Dee" on Jan 22, 1999, converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized