Recipe(tried): Country Vegetable Quiche (using frozen mixed vegetables)

COUNTRY VEGETABLE QUICHE
(Diabetic and Renal Diet Friendly)

1 Tbsp. no-salt margarine
1/4 cup onion, chopped
1 (10 oz.) package frozen mixed vegetables (corn, carrots, green beans and peas)
1 (9-inch) refrigerated, ready to use piecrust
1 tsp. all purpose flour
6 large eggs
1/4 tsp. ground black pepper
1/8 tsp. ground nutmeg
1/8 tsp. dried dillweed

Melt margarine in heavy medium skillet over medium-high heat. Add onion and cook until translucent, about 8 minutes.

Add mixed vegetables and cook about 3 minutes. Let mixture cool slightly.

Preheat oven to 375 degrees F.

Dust one side of piecrust with flour. Transfer piecrust to 9-inch-diameter pie pan, floured side down. Press into pan, sealing any cracks. Trim edges. Place onion and mixed vegetables on the bottom of the crust.

Beat eggs, pepper, nutmeg and dillweed in large bowl, and then pour over mixed vegetables.

Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.

Makes 6 servings