Mushroom Quiche
Place an oven rack in the lower third of the oven. Preheat oven to 375˚F.
Spray a large skillet with nonstick cooking spray and heat over medium-high heat.
Sauté mushrooms, green onions, and garlic until tender, about 5 minutes.
Stir in oregano, basil, salt, marjoram, thyme, ground black pepper, and dry mustard. Cook until liquid is evaporated, about 2 minutes.
Let the mushroom mixture cool for about 5 minutes.
In a medium bowl, combine egg substitute, milk, and cheese; beat well.
Combine the batter with the mushroom mixture and pour into a 10-inch pie dish.
Bake for 35 to 45 minutes until filling is puffed, set, and starting to brown. Serve while hot.
6 servings
1 slice
- Amount per serving
- Calories58
- % Daily Value *
- Total Fat 1g2%
- Saturated Fat -1g-5%
- Sodium 280mg13%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Protein 8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
Directions
Place an oven rack in the lower third of the oven. Preheat oven to 375˚F.
Spray a large skillet with nonstick cooking spray and heat over medium-high heat.
Sauté mushrooms, green onions, and garlic until tender, about 5 minutes.
Stir in oregano, basil, salt, marjoram, thyme, ground black pepper, and dry mustard. Cook until liquid is evaporated, about 2 minutes.
Let the mushroom mixture cool for about 5 minutes.
In a medium bowl, combine egg substitute, milk, and cheese; beat well.
Combine the batter with the mushroom mixture and pour into a 10-inch pie dish.
Bake for 35 to 45 minutes until filling is puffed, set, and starting to brown. Serve while hot.
