KitchenAid K45SSWH Instructions And Recipes Manual page 29

a' lOIO,.,
GARDEN. QUICHE
KitchenAid Baked
P_stry Shell
8eet)_g_ 51)
] table_l)oon oil
] _mall onion, dlOpl)ed
] medi_m_ green bell
/)eppe_; chopped
8 oz, _lieed fi'esil
ln_ I _]IITK)ln_
l_ cup_ f_t-fi'ee eg_q
subvtitute
cup low-f_t milk
] t;d)le_poon ChOl)ped
fi'eq_ parsley
] teaspoon salt
5 drol)S hotl)epl)er _auc'e
1 cup (4 oz.) redueed-fi_t
sl_s'eclded Swi_s cheese
Follow procedure for Baked Pastry Shell. Cool
10 minutes. Reduce oven temperature to 350°F.
Meanwhile, heat oil in large non-stick skillet over
medium-high beat, 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 egg substitute, milk, parsley, salt, and hot
pepper sauce in mixer bowl, Attach bowl and wire
whip to mixer,
Turn
to Speed 2 and mix about
1 minute,
Sprinkle half of cheese in pastl\g shell,
Top
with
vegetables, Pour
egg substitute 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 5 minutes
before serving,
Yield: 8 servings,
Per serving
(filling and crust): About 227 cal,
10 g pro, 19 g carb, 12 g fat, 8 mg chol, 636 mg sod.
CHEESE4TUFFEDSHELLS
cup [_t-fi'ee %*8
substitute or 2 egg_
] eontainer(15oz.)
no-f}_t s'ic'ott_ cheese
2 cups slls'eckledpart-
skim mozzarella cheese
cup £5_ted Parmesan
cheew
2 teav)oons chJedparsley
#ai,es
2 teaspoonsno-saltherb
and garlic seasoni! N
24 junff)o ])a_m shells.
cooked and (hwdned
2 cupst)rel)ared
Harinam Sauce
Place egg substitute, ricotta cheese, mozzarella
cheese, Parmesan cheese, parsley, and seasoning in
mixer bowl. Attach bowl and flat heater to mixer.
Turn to Speed 2 and mix about 30 seconds, or tmtil
combined.
Fill each shell with 2 to 3 tablespoons cheese
mixture,
Place
filled shells in 13x9x2-inch baking
pan. Pour Marinara Sauce over shells. Cover pan
with foil. Bake at
350°F
for 30 to 35 minutes, or
tmtil bubbly.
Yield: 4 to 6 servings.
Per serving: About 527 cal, 46 g pro, 56 g carb,
15 g fat, 57 mg chol, 865 mg sod,
27