Omit Pastry for a Single Crust Pie. Use half of a 15-ounce package rolled refrigerated unbaked pie crust (1 crust). Let stand according to package directions. Unroll and ease pastry into a 9-inch pie plate being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in Step 2. Continue as directed in Steps 3 through 5.Per slice: 463 cal., 32 g total fat (15 g sat. fat, 0 g trans fat), 235 mg chol., 563 mg sodium, 23 g carbo., 0 g fiber, 18 g pro.Exchanges: 1.5 Starc,h, 2 High Fat Meat, 3 Fat
Spinach and Mushroom Quiche:
Prepare Quiche Lorraine as directed, except omit bacon. Cook the onion and 1 1/2 cups sliced fresh mushrooms in 1 tablespoon hot vegetable oil until tender, stirring occasionally. Stir in 3 cups lightly packed coarsely chopped fresh spinach. Stir into egg mixture with cheese in Step 3.Per slice: 526 cal., 36 g total fat (17 g sat. fat, 1 g trans fat), 241 mg chol., 493 mg sodium, 31 g carbo., 2 g fiber, 19 g pro.Exchanges: 2 Starch, .5 Vegetable, 2 High Fat Meat, 3 Fat
Nutrition Facts (Quiche Lorraine)
560 calories; total fat 39g; saturated fat 19g; polyunsaturated fat 4g; monounsaturated fat 12g; cholesterol 252mg; sodium 668mg; potassium 245mg; carbohydrates 30g; fiber 1g; sugar 1g; protein 21g; trans fatty acid 1g; vitamin a 826IU; vitamin c 1mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 3mg; vitamin b6 0mg; folate 85mcg; vitamin b12 2mcg; calcium 313mg; iron 3mg.
Pastry for a Single-Crust Pie
Nutrition Facts (Pastry for a Single-Crust Pie)
191 calories; total fat 12g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 15mg; sodium 187mg; potassium 27mg; carbohydrates 18g; fiber 1g; sugar 0g; protein 2g; trans fatty acid 1g; vitamin a 194IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 44mcg; vitamin b12 0mcg; calcium 10mg; iron 1mg.