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Vegetable Parmesan Quiche Recipe
|Piecrust||1 (Mrs. Park'S)|
|Coarsely chopped mushrooms||1 Cup (16 tbs) (Fresh Ones)|
|Chopped green onion||3⁄4 Cup (12 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Salt free all purpose seasoning||1⁄4 Teaspoon|
|Ripe plum tomatoes/Other fresh ripe tomatoes||6 , thinly sliced|
|Freshly grated parmesan cheese||2 Ounce|
|Egg substitute||6 Tablespoon (Equivalent To 2 Eggs)|
|Skim milk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1805 Calories from Fat 763
% Daily Value*
Total Fat 85 g131.4%
Saturated Fat 34.3 g171.7%
Trans Fat 0 g
Cholesterol 56.3 mg
Sodium 3638.3 mg151.6%
Total Carbohydrates 199 g66.3%
Dietary Fiber 15.6 g62.2%
Sugars 36.6 g
Protein 61 g122.5%
Vitamin A 207.7% Vitamin C 200.9%
Calcium 155.1% Iron 54.2%
*Based on a 2000 Calorie diet
Park's Piecrust in a 9-inch pie pan.
Bake 5 minutes.
Lower oven temperature to 350° F.
Steam mushrooms and green onions 3 minutes in microwave, covered.
Let rest 5 minutes.
Or saute in a little water in a skillet over medium-high heat until tender.
In a shallow bowl, combine flour, pepper and all-purpose seasoning.
Dredge tomato slices in flour mixture, one at a time.
Arrange on crust in pie pan.
Add vegetable mixture, spreading carefully to cover tomatoes.
Sprinkle cheese over all.
In a small bowl, blend egg substitute and milk.
Pour over ingredients in pie pan.
Bake 40 to 45 minutes, or until a table knife inserted in the center of the pie comes out clean.