You are here

Vegetable Parmesan Quiche

Heart.Foods's picture
  Piecrust 1 (Mrs. Park'S)
  Coarsely chopped mushrooms 1 Cup (16 tbs) (Fresh Ones)
  Chopped green onion 3⁄4 Cup (12 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Freshly ground black pepper 1⁄4 Teaspoon
  Salt free all purpose seasoning 1⁄4 Teaspoon
  Ripe plum tomatoes/Other fresh ripe tomatoes 6 , thinly sliced
  Freshly grated parmesan cheese 2 Ounce
  Egg substitute 6 Tablespoon (Equivalent To 2 Eggs)
  Skim milk 1 Cup (16 tbs)

Preheat oven to 400° F.
Place Mrs.
Park's Piecrust in a 9-inch pie pan.
Bake 5 minutes.
Cool completely.
Lower oven temperature to 350° F.
Steam mushrooms and green onions 3 minutes in microwave, covered.
Let rest 5 minutes.
Or saute in a little water in a skillet over medium-high heat until tender.
Set aside.
In a shallow bowl, combine flour, pepper and all-purpose seasoning.
Dredge tomato slices in flour mixture, one at a time.
Arrange on crust in pie pan.
Add vegetable mixture, spreading carefully to cover tomatoes.
Sprinkle cheese over all.
Set aside.
In a small bowl, blend egg substitute and milk.
Pour over ingredients in pie pan.
Bake 40 to 45 minutes, or until a table knife inserted in the center of the pie comes out clean.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1805 Calories from Fat 763

% Daily Value*

Total Fat 85 g131.4%

Saturated Fat 34.3 g171.7%

Trans Fat 0 g

Cholesterol 56.3 mg18.8%

Sodium 3638.3 mg151.6%

Total Carbohydrates 199 g66.3%

Dietary Fiber 15.6 g62.2%

Sugars 36.6 g

Protein 61 g122.5%

Vitamin A 207.7% Vitamin C 200.9%

Calcium 155.1% Iron 54.2%

*Based on a 2000 Calorie diet

Vegetable Parmesan Quiche Recipe