KitchenAid K5SSWH Use & Care Guide - Page 25

Garden Quiche, Cheese-Stuffed Shells

Page 25 highlights

Garden Quiche Baked Pastry Shell (see "KitchenAid Pie Pastry" recipe) 1 tablespoon oil 1 small onion, chopped 1 medium green bell pepper, chopped 8 oz sliced fresh mushrooms 6 eggs 1⁄3 cup low-fat milk 1 tablespoon chopped fresh parsley 1 teaspoon salt 5 drops hot pepper sauce 1 cup (4 oz) reducedfat shredded Swiss cheese Follow procedure for Baked Pastry Shell. Cool 10 minutes. Meanwhile, heat oil in large nonstick skillet over medium-high heat. 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 eggs, milk, parsley, salt, and hot pepper sauce in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix 1 to 2 minutes. Sprinkle half of cheese in pastry shell. Top with vegetables. Pour egg 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 about 5 minutes before serving. Yield: 8 servings. Per serving (filling and crust): About 264 cal, 12 g protein, 17 g carb, 16 g fat, 172 mg chol, 561 mg sodium. Cheese-Stuffed Shells 1⁄2 cup fat-free egg substitute or 2 eggs 1 container (15 oz) no-fat ricotta cheese 2 cups shredded partskim mozzarella cheese 1⁄4 cup grated Parmesan cheese 2 teaspoons dried parsley leaves 2 teaspoons no-salt herb and garlic seasoning 24 jumbo pasta shells, cooked and drained 2 cups prepared Marinara Sauce Place egg substitute, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, and seasoning in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds, or until combined. Fill each shell with 2 to 3 tablespoons cheese mixture. Place filled shells in 13 x 9 x 2" baking pan. Pour Marinara Sauce over shells. Cover pan with foil. Bake at 350°F for 30 to 35 minutes, or until bubbly. Yield: 4 to 6 servings. Per serving: About 527 cal, 46 g protein, 56 g carb, 15 g fat, 57 mg chol, 865 mg sodium. 25

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25
Baked Pastry Shell
(see “KitchenAid Pie
Pastry” recipe)
1
tablespoon oil
1
small onion,
chopped
1
medium green bell
pepper, chopped
8
oz sliced fresh
mushrooms
6 eggs
1
3
cup low-fat milk
1 tablespoon
chopped fresh
parsley
1
teaspoon salt
5
drops hot pepper
sauce
1
cup (4 oz) reduced-
fat shredded Swiss
cheese
Follow procedure for Baked Pastry Shell. Cool
10 minutes.
Meanwhile, heat oil in large nonstick skillet over
medium-high heat. 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 eggs, milk, parsley, salt, and hot pepper
sauce in mixer bowl. Attach bowl and wire whip
to mixer. Turn to Speed 2 and mix 1 to
2 minutes.
Sprinkle half of cheese in pastry shell. Top with
vegetables. Pour egg 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 about 5 minutes
before serving.
Yield: 8 servings.
Per serving (filling and crust): About 264 cal,
12 g protein, 17 g carb, 16 g fat, 172 mg chol,
561 mg sodium.
Garden Quiche
1
2
cup fat-free egg
substitute or 2 eggs
1
container (15 oz)
no-fat ricotta
cheese
2
cups shredded part-
skim mozzarella
cheese
1
4
cup grated
Parmesan cheese
2
teaspoons dried
parsley leaves
2
teaspoons no-salt
herb and garlic
seasoning
24
jumbo pasta shells,
cooked and drained
2
cups prepared
Marinara Sauce
Place egg substitute, ricotta cheese, mozzarella
cheese, Parmesan cheese, parsley, and seasoning
in mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 2 and mix about
30 seconds, or until combined.
Fill each shell with 2 to 3 tablespoons cheese
mixture. Place filled shells in 13 x 9 x 2" baking
pan. Pour Marinara Sauce over shells. Cover pan
with foil. Bake at 350°F for 30 to 35 minutes, or
until bubbly.
Yield: 4 to 6 servings.
Per serving: About 527 cal, 46 g protein, 56 g
carb, 15 g fat, 57 mg chol, 865 mg sodium.
Cheese-Stuffed Shells