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Roasted Garlic Mashed Potatoes
Vegetable Quiche
Crustless Spinach Quiche


Roasted Garlic Mashed Potatoes

8 to 10 cloves garlic
2 pounds potatoes or other potatoes, cut up
1/3 cup light dairy sour cream
1/4 cup fat-free milk
1 tablespoon snipped fresh rosemary,
thyme, or oregano
1/2 teaspoon salt
1/4 teaspoon pepper

To roast garlic, wrap unpeeled garlic cloves in foil.
Bake in a 400 F. oven for 25 to 35 minutes
or until cloves feel soft when pressed.
When cool enough to handle,
squeeze garlic paste from peels.

Meanwhile, in a covered kettle cook potatoes
in a small amount of boiling water
for 20 to 25 minutes or until tender.
Drain; return to kettle.

Mash potatoes and garlic paste with a potato masher
or an electric mixer on low speed.
Add sour cream; milk;
rosemary, thyme, or oregano; salt; and pepper.
Beat until light and fluffy.
Makes 6 servings.

From Better Homes and Gardens

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Vegetable Quiches

Nonstick spray coating
3 7- or 8-inch flour tortillas
2 ounces shredded reduced-fat Swiss, cheddar, or mozzarella cheese
1 cup broccoli florets
1/2 of a small red sweet pepper, cut into thin strips (1/2 cup)
2 green onions, sliced
1 8-ounce carton refrigerated or frozen egg product, thawed (about 1 cup)
3/4 cup evaporated skim milk
1/4 teaspoon dried thyme, crushed
1/8 teaspoon salt
1/8 teaspoon black pepper
Thin strips red sweet pepper (optional)

Spray three 6- to 7-inch individual round baking
dishes or pans* with nonstick coating.
Carefully press tortillas into dishes or pans.
Sprinkle with cheese.

In a small covered saucepan cook the broccoli,
the 1/2 cup sweet pepper strips,
and the green onion in a small amount of boiling water
about 3 minutes or until crisp-tender.
Drain well.
Sprinkle cooked vegetables over cheese in baking dishes or pans.

In a medium mixing bowl stir together
egg product, evaporated skim milk, thyme, salt, and black pepper.
Pour over vegetables in baking dishes or pans.
Place on a baking sheet. Bake in a 375F. oven for 25 to 30 minutes
or until puffed and a knife inserted near center of each comes out clean.
Let stand 5 minutes before serving.
Garnish with additional strips of sweet pepper, if desired.
Servings: 6

*Note: Or, spray six 6-ounce custard cups with nonstick coating.
Cut each tortilla into 6 wedges. To form crust, press 3 tortilla wedges
into each custard cup with points toward center.
Tortillas do not have to cover cups completely. Continue as above.

Nutritional Analysis: 6 mg cholesterol, 333 mg sodium,14 g carbohydrate,
133 calories, 4 g total fat, 1 g saturated fat, 1 g fiber, 10 g protein
From Better Homes and Gardens

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Crustless Spinach Quiche

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tbl. veg. oil
1 pkg. chopped frozen or fresh spinach, thawed
2/3 cup finely chopped ham
5 eggs
3 cups shredded Muenster or jack cheese
1/8 tsp. pepper

In large skillet saute onion
and mushrooms in oil until tender.
Add spinach and ham.
Cook and stir until the
excess moisture is evaporated.
Cool slightly.
Beat eggs; add cheese and mix well.
Stir in spinach mixture and pepper;
blend well.
Spread evenly in a greased 9" pie plate.
Bake at 350F for 40-45 min.
or until knife inserted in center comes out clean.

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