From Sandi's Recipe File - Crustless Vegetable Quiche

Presents

"Crustless Vegetable Quiche"

Recipe Source:
Recipe Card from
Rodale Inc.

Serving Size: Makes 6 servings

Amount Ingredient

1 zucchini, thinly sliced

1 cup thinly sliced carrots

1/2 cup chopped onions

1/2 cup chopped red bell peppers

6 teaspoons margarine

3/4 cup cracker meal

1 teaspoon baking powder

Ground red pepper

1 cup fat free egg substitute

1 1/2 cups fat free milk

Preparation Instructions:

Preheat oven to 400 degrees. Coat a 9 inch pie plate with nonstick spray. Saute zucchini, carrots, onions, and peppers in 1 teaspoon margarine over medium heat until tender, about 6 minutes. Spoon into pie plate.
In a medium bowl, combine cracker meal and baking powder. Add red pepper to taste. Using a pastry blender or 2 knives, cut in remaining margarine until mixture resembles crumbs. Whisk in egg substitute and milk until blended. Pour over vegetables.
Bake until quiche is puffed and golden, about 30 minutes. Let stand for 5 minutes before serving. Serves 6.
Per serving: 152 calories; 3.8 g fat; 1 mg cholesterol; 224 mg sodium; 2.1 g fiber.

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