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Premium Fresh Eggs Produced in Country Victoria

Ingredients (serves 6)

1 cup shredded reduced fat cheese
1 baked Fat Free piecrust
1 cup mixed vegetables
6 eggs
1 cup low fat milk
1/2 tsp dried thyme leaves


Heat oven to 190°c. Spread cheese evenly in bottom of pie shell. Top with filling in an even layer. Beat eggs, milk and thyme in medium bowl until blended. Carefully pour over filling in pie shell. Bake in center of 190°c oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. Let stand 5 minutes. Cut into wedges.

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