Recipe for Vegetable Medley Quiche 
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Yield:
6
Ingredients:
Amount Ingredient
Nonstick cooking spray as needed
2 cup frozen diced potatoes with
onions and peppers thawed
1 can reduced-fat condensed cream of
mushroom soup - (10 3/4 oz), divided
1 pkt frozen mixed vegetables - (16 oz) thawed, drained
(such as zucchini, carrots and beans)
1 cup cholesterol-free egg substitute
(or 4 eggs)
1/2 cup grated Parmesan cheese divided
1/4 cup fat-free (skim) milk
1/4 tsp dried dill weed
1/4 tsp dried thyme leaves
1/4 tsp dried oregano leaves
Salt to taste
Instructions:
Instructions: Preheat oven to 400 degrees.

Spray 9-inch pie plate with nonstick cooking spray; press potatoes onto bottom and side of pan to form crust. Spray potatoes lightly with nonstick cooking spray. Bake 15 minutes.

Combine half of soup, mixed vegetables, egg substitute and half of cheese in small bowl; mix well. Pour egg mixture into potato shell; sprinkle with remaining cheese. Reduce oven to 375 degrees. Bake 35 to 40 minutes or until set.

Combine remaining soup, milk and seasonings in small saucepan; mix well. Simmer over low heat 5 minutes or until heated through. Serve sauce with quiche.

This recipe yields 6 servings.

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