Filter
Top Products
25
Baked Pastry Shell
(see “KitchenAid Pie
Pastry” recipe)
1 tablespoon oil
1 small onion,
chopped
1 medium green bell
pepper, chopped
8 oz sliced fresh
mushrooms
6 eggs
1
⁄3 cup low-fat milk
1 tablespoon
chopped fresh
parsley
1 teaspoon salt
5 drops hot pepper
sauce
1 cup (4 oz) reduced-
fat shredded Swiss
cheese
Follow procedure for Baked Pastry Shell. Cool
10 minutes.
Meanwhile, heat oil in large nonstick skillet over
medium-high heat. Add onion and bell pepper.
Cook about 1 minute, stirring frequently. Add
mushrooms. Cook and stir about 2 minutes, or
until vegetables are tender. Set aside.
Place eggs, milk, parsley, salt, and hot pepper
sauce in mixer bowl. Attach bowl and wire whip
to mixer. Turn to Speed 2 and mix 1 to
2 minutes.
Sprinkle half of cheese in pastry shell. Top with
vegetables. Pour egg mixture over vegetables.
Top with remaining cheese. Bake at 350°F for 30
to 35 minutes, or until knife inserted in center
comes out clean. Let stand about 5 minutes
before serving.
Yield: 8 servings.
Per serving (filling and crust): About 264 cal,
12 g protein, 17 g carb, 16 g fat, 172 mg chol,
561 mg sodium.
Garden Quiche
1
⁄2 cup fat-free egg
substitute or 2 eggs
1 container (15 oz)
no-fat ricotta
cheese
2 cups shredded part-
skim mozzarella
cheese
1
⁄4 cup grated
Parmesan cheese
2 teaspoons dried
parsley leaves
2 teaspoons no-salt
herb and garlic
seasoning
24 jumbo pasta shells,
cooked and drained
2 cups prepared
Marinara Sauce
Place egg substitute, ricotta cheese, mozzarella
cheese, Parmesan cheese, parsley, and seasoning
in mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 2 and mix about
30 seconds, or until combined.
Fill each shell with 2 to 3 tablespoons cheese
mixture. Place filled shells in 13 x 9 x 2" baking
pan. Pour Marinara Sauce over shells. Cover pan
with foil. Bake at 350°F for 30 to 35 minutes, or
until bubbly.
Yield: 4 to 6 servings.
Per serving: About 527 cal, 46 g protein, 56 g
carb, 15 g fat, 57 mg chol, 865 mg sodium.
Cheese-Stuffed Shells