Fresh garden vegetables – onion, zucchini, potato and bell pepper – enhance this savory custard
| Total: | 1 hr 25 min |
| Prep: | 25 min |
| Cook: | 1 hr |
| Yield: | 6 servings (1 slice each) |
Ingredients
- 1 frozen pie crust (9-inch), thawed
- PAM® Original No-Stick Cooking Spray
- 2/3 cup chopped onion
- 2/3 cup thinly sliced zucchini
- 1/2 cup finely chopped green or red bell pepper
- 1 cup diced leftover baked potato
- 1 cup Egg Beaters® Original
- 1 cup fat free milk
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Freshly ground black pepper, optional
Instructions
- Preheat oven to 450 degrees F. Lightly prick side of pie crust with fork. Bake 5 minutes or until lightly browned; set aside. Reduce oven to 350 degrees F.
- Spray medium skillet with cooking spray; heat over medium heat. Add onion, zucchini and bell pepper; cook and stir 5 to 8 minutes, or until crisp-tender. Drain; pat dry with paper towel. Add potato to vegetables; spoon vegetable mixture into crust.
- Combine Egg Beaters, milk, oregano and basil. Season with black pepper, if desired. Pour over vegetable mixture. Cover edge of crust with aluminum foil to prevent overbrowning.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 6 slices.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 310 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 151 mg |
| Sodium | 244 mg |