Quiche Recipes > Quiche Pans > Quiche - Cookbooks
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Vegetable Medley Quiche
nonstick cooking spray
2 cups of frozen diced potatoes with onions and peppers, thawed
1 can (10 3/4 ounces) of condensed cream of soup, divided
1 package (16 ounce) of frozen mixed vegetables (such as zucchini, carrots, and beans) thawed and drained
4 eggs
1/2 cup of grated Parmesan cheese, divided
1/4 cup of skim milk
1/4 teaspoon of dried dill weed
1/4 teaspoon of dried thyme leaves
1/4 teaspoon of dried oregano leaves
dash of salt and pepper |
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Preheat oven to 400ºF. Spray 9-inch pie plate with non-stick cooking spray; press potatoes onto bottom and side of pan to form crust. Spray potatoes lightly with non-stick cooking spray. Bake 15 minutes. Combine half of soup, mixed vegetables, eggs and half of cheese in small bowl; mix well. Pour egg mixture over potato-layered pie plate; sprinkle with remaining cheese. Reduce oven temperature to 375ºF. Bake 35 to 40 minutes, or until set. Combine remaining soup, milk, and seasonings in small saucepan; mix well. Simmer over low heat 5 minutes or until heated through. Serve sauce with Quiche. Serves 6.
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