Broccoli-Mushroom Quiche

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Broccoli-Mushroom Quiche

 

1 tablespoon unsalted stick margarine

4 cups broccoli florets

2 onions, chopped

1 cup sliced mushrooms

1 cup all-purpose flour

2 teaspoons double-acting baking powder

1 cup egg substitute

1 cup skim milk

2 cups shredded nonfat mozzarella cheese

 

Preheat the oven to 350 degrees. Spray a 9-inch pie plate with nonstick cooking

spray.

In a large nonstick skillet, melt the margarine. Add the broccoli, onions and

mushrooms; cook, stirring constantly, until softened, about 5 minutes.

In a large bowl, combine the flour and baking powder. Add the egg substitute and

milk; mix with a wooden spoon until smooth. Stir in the cheese and the broccoli

mixture. Transfer to the pie plate.

Bake until the top is golden and a knife inserted in the center comes out clean,

about 35 minutes.

Yields 6 servings.

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