08 08
YIELD
6 servings
ACTIVE
19 minutes
TOTAL
59 minutes
1 REFRIGERATED PIE CRUST (FROM A 15-OZ BOX OF TWO)
1 BAG (24 OZ) FROZEN BROCCOLI, CARROTS, CAULIFLOWER AND CHEDDAR SAUCE
1 CARTON (15 OZ) CHEESE AND CHIVE EGG BEATERS
GARNISH: CHIVES
Heat oven to 400°F. Lightly coat a 9-in. pie plate with nonstick spray.
Fit crust into pie plate, turn edges under and crimp or flute. Prick crust in several places. Press a sheet of foil directly on crust. Bake 12 to 14 minutes until edges are lightly browned. Remove foil; cool crust on a wire rack while preparing vegetables.
Microwave vegetables and cheese sauce as bag directs. Stir in Egg Beaters and pour into crust.
Bake 15 minutes; reduce heat to 350°F and bake 20 to 25 minutes until a knife inserted near center of quiche comes out clean. If desired, garnish with chives.
CALORIES 251 TOTAL FAT 12G SATURATED FAT 6G CHOLESTEROL 13MG SODIUM 735MG
TOTAL CARBOHYDRATES 26G DIETARY FIBER 2G PROTEIN 9G
