Mushroom Quiche
  • 75
  • 14
  • 58
  • 6

Mushroom Quiche

Serve this dish with whole wheat toast and 100% orange juice for a balanced start to your day.

  • Nonstick cooking spray
  • 1¼ cups sliced mushrooms
  • 3 green onions, finely chopped
  • 1 clove garlic, finely chopped
  • 1½ teaspoons dried oregano
  • 2 teaspoons dried basil
  • ¼ teaspoon salt
  • 1 teaspoon dried marjoram
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • ½ teaspoon dried mustard
  • 1 cup egg substitute
  • ¾ cup nonfat milk
  • ½ cup shredded lowfat Cheddar cheese

  1. Place an oven rack in the lower third of the oven. Preheat oven to 375˚F.
  2. Spray a large skillet with nonstick cooking spray and heat over medium-high heat.
  3. Sauté mushrooms, green onions, and garlic until tender, about 5 minutes.
  4. Stir in oregano, basil, salt, marjoram, thyme, ground black pepper, and dry mustard. Cook until liquid is evaporated, about 2 minutes.
  5. Let the mushroom mixture cool for about 5 minutes.
  6. In a medium bowl, combine egg substitute, milk, and cheese; beat well.
  7. Combine the batter with the mushroom mixture and pour into a 10-inch pie dish.
  8. Bake for 35 to 45 minutes until filling is puffed, set, and starting to brown. Serve while hot.

Makes 6 servings - 4-inch slice per serving.

Calories: 58
Total Fat: 1 g 
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 3 mg
Sodium: 280 mg
Total Carbohydrate: 4 g
Dietary Fiber: 1 g 
Protein: 8 g