Diabetes: Broccoli Mushroom Quiche

Tasty egg pie with broccoli and mushrooms!

Broccoli Mushroom Quiche

11 tbsp Margarine, hard, unspecified oil, unsalted, stick
4 cup broccoli florets, fresh
2 onion, medium, chopped
1 cup fresh mushrooms, sliced
1 cup white all purpose flour
2 tsp Baking Powder, double acting
1 cup liquid egg substitute
1 cup fat free milk
2 cup Cheese, mozzarella, fat free, shredded

Broccoli Mushroom Quiche


Preheat oven to 350 degrees F.
Lightly coat a 9-inch pie plate with nonstick cooking spray.
Melt the margarine in a large nonstick skillet.
Add broccoli, onions, and mushrooms; cook until soft, about 5 minutes.
Mix the flour and baking powder together in a large bowl.
Stir in the egg substitute and milk with a spoon until smooth.
Add the broccoli mixture and cheese. Stir to mix evenly.
Pour into the pie plate.
Bake about 35 minutes. Top should be golden brown and a toothpick inserted in the center should come out clean.

Great to serve for brunch!