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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My daughter is a vegetarian, so I eliminated the ham called for in the original recipe, informs Vicki Schrupp from Little Falls, Minnesota. Wedges of this healthy quiche make a fast and flavorful brunch, lunch or supper. Ingredients:
3 ounces reduced-fat cream cheese, softened |
1 cup fat-free milk |
1 cup egg substitute |
1/4 teaspoon pepper |
3 cups (12 ounces) shredded reduced-fat cheddar cheese |
3 cups frozen chopped spinach, thawed and squeezed dry |
1 cup frozen chopped broccoli, thawed and well drained |
1 small onion, finely chopped |
5 fresh mushrooms, sliced |
Directions:
1. In a small bowl, beat cream cheese. Add the milk, egg substitute and pepper; beat until smooth. Stir in remaining ingredients.
2. Transfer to a 10-in. quiche pan coated with cooking spray. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
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