Crustless Cheddar, Broccoli and Mushroom Quiche Recipe

Ingredients

• Nonstick cooking spray
• 6 ounces sliced mushrooms
• 1½ cups small broccoli florets (½-inch pieces)
• 1½ cups egg substitute
• 0.33 cup fat-free (skim) milk
• ¼ teaspoon salt
• ¼ teaspoon dried thyme
• 0.12 teaspoon ground red pepper
• ½ cup finely chopped green onions (green and white parts total)
• 1 cup (4 ounces) shredded reducedfat sharp Cheddar cheese, divided

1. Preheat oven to 350°F. Coat 9-inch deep-dish glass pie plate with nonstick cooking spray; set aside.
2. Heat large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 4 minutes or until mushrooms are soft, stirring frequently. Transfer to pie plate. Add broccoli to skillet and coat with cooking spray. Cook 2 minutes. Transfer to pie plate with mushrooms; set aside.
3. Combine egg substitute, milk, salt, thyme and red pepper in medium bowl. Stir until well blended. Stir in green onions and ¾ cup of cheese. Pour evenly over vegetable mixture. Bake 25 to 30 minutes or until knife inserted in center comes out clean.
4. Remove from oven. Sprinkle evenly with remaining ¼ cup cheese. Let stand 10 minutes before cutting into quarters.