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Crustless Vegetable Quiche Recipe


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     Crustless Vegetable Quiche

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   6

1 zucchini, thinly sliced
1 cup thinly sliced carrots
1/2 cup chopped onions
1/2 cup chopped red bell peppers
6 tsp margarine
3/4 cup cracker meal
1 tsp baking powder
ground red pepper
1 cup fat-free egg substitute
1 1/2 cup fat-free milk

Preheat oven to 400 degrees F. Coat a 9-inch pie plate with nonstickk spray. Saute zucchini, carrots, onions, and peppers in 1 tsp margarine over medium heat until tender, about 6 mins. 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 unitl quiche is puffed and golden, about 30 mins. Let stand for 5 mins before serving.
Serving Suggestions
Can add 1 Tbs real bacon bits or 1/4 lb of chopped, cooked shrimp.

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