2 POINT QUICHE
from the kitchen of CHILBY

Servings 6
Points per serving 2

2 c. diced potatoes with onions and peppers, thawed
1 can reduced fat condensed cream of mushroom soup, divided
1(16oz.) package of frozen mixed veggies, such as succhini, carrots and beans),
thawed and drained
1 cup egg subsitute or 4 eggs(more points)
1/4 c. grated parmesan cheese, dividid
1/4 c. skim milk (FF)
1/4 tsp. dried dill weed
1/4 tsp.dried thyme leaves
1/4 tsp dried oregano leaves
dash of salt and pepper

Oven at 400 degrees Spray 9" pie pan with nonsitck cooking spray; press potatoes
onto the bottom of the pan to for the crust. Spray potatoes lightly with
nonstick cooking spray. Bake 15 min. Combine half of the soup, mixed veggies,
egg substitute and half of the cheese in small bowl; mix well. Pour egg mixture
into potato shell; sprinkle with remaining cheese. Reduce heat to 375 and bake
35 to 40 min. or until set. Combine remaining soup, milk and seasonings in sm.
saucepan; mix well. Simmer over low heat 5 min.or until heated through. Serve
sauce with the quiche.

Nutrients per serving: Cal. 129; fat 2g; protein 9g; carbs. 19g; cholesterol
5mg; sodium 436; dietary fiber 4g WW points 2 of 1/6