Prep 5 mins
Cook 40 mins
I got bored one day and wanted quiche, the yummy texture from the crust, so i wanted it to be low cal so i made it with egg beaters!!! Very yummy!
- 1 1⁄2 cups southwestern style Egg Beaters egg substitute
- 1⁄4 cup mushroom, sliced
- 1⁄4 cup tomatoes, sliced
- 4 shrimp, cut up
- 1 frozen pie shell
- 1⁄2 cup shredded cheddar cheese
- put the mushrooms and shrimp in the shell, add the egg beaters, add the tomato, add the cheese, Bake at 350 for 40 minutes.
Yumm! A great colorful dish that you would serve to company. Ingredients are easy to find. They only thing we added was some seasoned salt before eating. That is what is great about this recipe. It does have a kick, so if you are trying to decrease your sodium intake, the basic recipe stands alone good. If you're not watching sodium, you can add it at the table with great results. One thing I wish is that the pie crust had the size with it. Mine, I think, was too big for the amount of filling. Way to go NicoleRenee! Made for PAC Spring 2012.
So, I basically use whatever ingredient combination I want with any egg beater flavor (including original) that I want to and it always comes out great. I use a gluten free pie shell because I have to, but this is really an easy way to go for a quick dinner or for brunch with company. The cooking times are spot on and I've made about nine different kinds of quiches with different veggies, meats and cheeses.