| Quiche |
| Number of Servings |
6 pie |
|
Serving Size |
1/6 pie |
| Preparation Time |
15 minutes |
|
Cooking Time |
30-40 minutes |
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| Quantities |
Ingredients |
| 1 | 9-inch pie shell, unbaked (crust optional) |
| 1/2 cup | shredded cheese |
| 1/2 cup | cooked ham, chopped |
| 1/2 cup | mixed vegetables |
| 3 | whole eggs plus 2 egg whites |
| 1 1/4 cups | skim or nonfat reconstituted dry milk |
| 1/2 teaspoon | pepper or other seasonings |
| 1/4 teaspoon | salt |
| | vegetable oil or spray |
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| Equipment |
Instructions |
- pie plate
- grater
- cutting board
- sharp knife
- measuring cup
- measuring spoon
- medium mixing bowl
- fork or beater
- table knife
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- Sprinkle cheese, meat, vegetables into pie shell* or lightly oiled pan.
- Beat together remaining ingredients until well blended. Pour over cheese, meat and vegetables.
- Bake at 400¼F until knife inserted near center comes out clean (30-40 minutes). Let stand 5 minutes before serving. *Refer to page Desserts-13 for Pie Crust recipe.
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| NOTES: Variations: Add tomato slices to top of pie before cooking. Other meat can be used instead of ham; broccoli, spinach or other vegetables can be used instead of mixed vegetables.Cheddar cheese was the type of cheese used in the nutritional analysis. The pie shell was included in the analysis. |
| Nutrition Information |
| Calories |
340 |
| Total Fat |
22g |
| Saturated Fat |
7g |
| Protein |
13g |
| Carbohydrates |
24g |
| Fiber |
1g |
| Sugar |
4g |
| Vitamin A |
40% |
| Vitamin C |
2% |
| Calcium |
15% |
| Iron |
10% |
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