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Low-Fat Veggie Quiche
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Low-Fat Veggie Quiche

50 Minutes
50 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 small package frozen chopped spinach, thawed
1/2 cup sliced or chopped mushrooms
1/2 onion, chopped
1/2 large tomato (or 1 Roma tomato), diced
Basil or rosemary, to taste
2-3 cloves garlic, minced
1/2 cup skim milk
6 oz reduced-fat cream cheese, softened
4 eggs
1 refrigerated deep dish pie crust
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Let's Make It
1
Preheat oven to 400°F. Combine chopped vegetables, seasonings and garlic in large bowl, set aside. Warm milk (do not boil) and combine with softened cream cheese. Once evenly mixed, stir in eggs. Pour dairy mixture into vegetables, stir.
2
Pour filling into refrigerated pie shell.
3
Bake for 35-40 minutes or until quiche does not jiggle in the middle.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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