Vegetarian Quiche Lorraine

Serves 6
1/6th of total recipe
213.50 Calories per serving
Fat per serving: 5.22 g

Ingredients

1 1/4 cup - WHEAT FLOUR
1 1/2 tsp - BAKING POWDER, DOUBLE ACTING
2 tbsp - VEGETABLE CORN OIL, salad or cooking
3 tbsp - MILK, NONFAT
1/4 cup - ONION, RAW, chopped
1 cup - EGG SUBSTITUTE, LIQUID
1 1/2 cup - MILK, NONFAT
1/4 tsp - PEPPER, WHITE, GROUND
2 oz - SWISS CHEESE, LOWFAT
10 sprigs - PARSLEY, RAW

Directions

1) Coat a 9-inch glass pie plate with nonstick spray. Set aside.
2) In a medium bowl, whisk the flour and baking powder. Add the oil and 3 tbsp. milk. Using a fork, stir until well mixed and a ball forms. Add 1 or 2 tablespoons flour if the dough is too sticky.
3) Roll out the dough until it is large enough to line the pie plate; turn it into the plate, flute the edges, and bake at 425 degrees for five minutes.
4) Remove from the oven and place on a wire rack to cool.
5) Saute onions in a nonstick skillet (or microwave for two minutes). Sprinkle the onions over the bottom of the crust.
6) In a medium bowl, mix the egg substitute, milk, and pepper. Pour into the crust. Cut the cheese into small squares and sprinkle on top.
7) Bake at 425 degrees for 15 minutes; reduce the heat to 350 degrees and bake until a knife inserted halfway between the center and the rim comes out clean (about 10 to 15 minutes). Cool for at least 10 minutes before cutting. Garnish wedges with a parsley sprig.

Calories: 213.50 cal
Total Fat: 5.22 g