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Vegetable Medley Quiche

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.9327
Energy (kCal)1674.0494
Carbohydrates (g)154.3161
Total fats (g)88.2032
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F. | 2. Spray 9-inch pie plate with nonstick cooking spray; press potatoes onto bottom and side of pan to form crust. | 3. Spray potatoes lightly with nonstick cooking spray. | 4. Bake 15 minutes. | 5. Combine half of soup,mixed vegetables, egg substitute and half of cheese in small bowl; mix well. | 6. Pour egg mixture into potato shell; sprinkle with remaining cheese. | 7. Reduce oven to 375°F. | 8. Bake 35 to 40 minutes or until set. | 9. Combine remaining soup, milk and seasonings in small saucepan; mix well. | 10. Simmer over low heat 5 minutes or until heated through. | 11. Serve sauce with quiche. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hash brown potato 2 cups cubed thawed frozen 826.8 109.5432 9.36 39.0624
    cream mushroom soup 1 can divided reduced fat 330.9145 23.982 5.9862 23.982
    vegetable 1 package thawed drained mixed - - - -
    egg 1 cup 347.49 1.7496 30.5208 23.1093
    parmesan cheese 1/2 cup grated divided 148.0 16.0 16.0 2.0
    nonfat milk 1/4 cup 20.825 3.0380000000000003 2.0641 0.049
    dill weed 1/4 teaspoon dried 0.0199 0.0033 0.0016 0.0005
    thyme leaf 1/4 teaspoon dried - - - -
    oregano leaf 1/4 teaspoon dried - - - -
    salt pepper 1 dash - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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