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6/6/08 4:43 A

TOMATO, BASIL, AND PEA QUICHE
AUGUST, 1998-NEWSLETTER, PAGE 4
SERVES 8, NOT FREEZABLE
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1 Pillsbury refrigerated unbaked 9" piecrust
2/3 cup carnation nonfat dry milk powder
2/3 cup water
2 eggs beaten, or equivalent in egg substitute

2 teaspoons dried onion flakes
1 1/2 teaspoons dried basil
1 cup stewed tomatoes, chopped and undrained
1 cup frozen peas, thawed
2 ( 3/4 ounce) slices Kraft reduced fat swiss cheese, shredded (I USED 1 1/2 OUNCES OF REDUCED FAT SHREDDED SWISS CHEESE)

Preheat oven to 375°.

Place piecrust in a 9" pie plate and flute edges. ( OR USE THE FROZEN PIE CRUST WHICH IS FLUTED ALREADY) Prick sides and bottom with tines of a fork. Bake for 5 minutes.

In a large bowl, combine dry milk powder and water. Stir in eggs, onion flakes, and basil. Add undrained stewed tomatoes, peas and swiss cheese. Mix well to combine.

Pour mixture into partially baked piecrust. Continue baking for 50 to 60 minutes or until filling is set and top is golden. Place pie plate on a wire rack and let set for 5 minutes. Cut into 8 servings.
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SERVES 8--- EACH SERVING EQUALS:

HE: 3/4 BR...1/2 PR (1/4 LIMITED)...1/4SM...1/4 VE...1/2 SL...10 OC
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189 CALORIES...9 GM FA...6 GM PR...21 GM CA...320 MG SO...96 MG CL...1 GM FI
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DIABETIC: 1 ST...1 FA...1/2 MT
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Hint: thaw peas by placing in a colander and rinsing under hot water for one minute.