Crustless Zucchini Quiche Recipe

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2 C shredded zucchini
1/2 C chopped onion
1 C egg substitute
1-1/2 C skim milk
1 T flour
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
1-1/2 C shredded fat-free Monterey Jack cheese
1 4-oz. can sliced mushrooms, drained

Cook zucchini and onions in a small amount of water for 5 minutes. Drain well and press out liquid. Combine with rest of ingredients.

Pour into ungreased baking pan, 10"x6"x2", or deep-dish glass pie pan. Pour hot water, about one inch deep, into another pan large enough to hold the pan with the quiche mixture. Bake at 350 degrees for 1 hour or until a knife inserted in the center of the quiche comes out clean.

Submitted by Mildred Mills
Customer Satisfaction Associate

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