Crustless Vegetable Quiche

• 2 c. sliced zucchini
• 1/2 c. chopped onion
• 1 c. egg substitute (Fleischmann's Beaters)
• 1 1/2 c. skim milk
• 1 Tbsp. flour
• 1/8 tsp. white pepper
• 1/8 tsp. nutmeg
• 1/8 tsp. allspice
• 1 1/2 (6 oz.) shredded low-fat cheese (6 grams fat or less per oz.)
• 1 (4 oz.) can mushroom pieces, drained

1. In a covered medium saucepan, cook zucchini and onion in 2 to 3 tablespoons water for 5 to 6 minutes; drain.
2. In a large bowl, combine egg substitute, milk, flour, nutmeg, white pepper and zucchini mixture.
3. Pour into an 11 x 7-inch glass baking dish. Put glass baking dish into a 13 x 9-inch pan.
4. Bake at 325u0b0 for 1 hour.
5. Let stand for 5 to 10 minutes before serving.
6. Makes 4 servings.
7. Serving size: 3 1/2 x 5 1/2-inches.

zucchini, onion, egg substitute, milk, flour, white pepper, nutmeg, allspice, cheese, mushroom

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24535 (may not work)