- Nonstick cooking spray
- 2 cups sliced fresh vegetables (such as mushrooms, asparagus and green onions)
- 1 large egg, beaten
- 3/4 cup liquid egg substitute
- 1 1/2 cups milk (2%)
- 2 tablespoons reduced-fat sour cream
- 1 1/2 teaspoon sea salt
- 1 1/4 cups garden blend shredded cheese, seasoned according to package directions
- 1 (9-inch) pie crust, prebaked
- Garden blend shredded cheese, seasoned according to package directions (optional)
Preheat oven to 350 degrees Fahrenheit. Coat nonstick skillet with nonstick pan spray; saute vegetables until tender. Combine egg, egg substitute, milk, sour cream and salt in bowl; whisk to blend. Add seasoned cheese and vegetables; stir to blend. Spoon into pie crust, place quiche on baking sheet; bake uncovered for 50 to 60 minutes or until golden and custard is set. Garnish with remaining seasoned cheese if desired.
Recipe created by Borden