Zucchini Tomato Quiche
by Joanna Lund Monthly Food Newsletter (July 2004) p.7
1 Pillsbury refrigerated unbaked 9in pie crust
1 1/2 C. chopped zucchini
1/2 C. chopped onion
1 C. chopped fresh tomato
2 Eggs beaten or egg substitute
1 12oz can FF Carnation Evaporated Milk
3 TBS RF Bisquick
3/4 C. shredded Kraft RF CHeddar Cheese
1 TBS chopped fresh parsley or 1 tsp dried flakes
1/8 Tspn Black Pepper
Preheat oven to 350. Place pie crust in deep dish 9in pie plate and flute edges. Layer zucchini, onion and tomato into prepared pie crust. In a large bowl combine eggs, and evaporated milk, add baking mix, cheese, parley and black pepper. Mix well to combine. Evenly pour mixture over vegetables. Bake for 45 min. or until filling is set. Place pie on wire ract and let set for 5 minutes. Cut into 8 wedges.
255 Cal., 11g Fat, 9gr. Pro., 30g Ca., 312mg Sod., 146mg Cl., 2g Fi
Diabetic: 1 Ca, 1 Mt, 1 Fa, 1/2 Ve, 1/2 FFM
This was very delicious, my daughter and I loved it, husband and son were not too crazy about it. I also had to let mine bake about an hour befor it was set.