Crustless Veggie Sausage Quiche

• 1 (8-ounce) package vegetable breakfast patties*
• 1 tablespoon light butter or margarine
• 1/2 pound sliced fresh mushrooms
• 1/2 large sweet onion, chopped
• 1 cup egg substitute
• 1 (8-ounce) container light sour cream
• 1 cup 1% low-fat cottage cheese
• 3 tablespoons all-purpose flour
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon hot sauce
• 1 1/2 cups (6 ounces) reduced-fat Cheddar cheese
• Vegetable cooking spray

1. Prepare patties according to package directions; crumble and set aside.
2. Melt butter in a large skillet over medium-high heat; add mushrooms and onion, and saute 5 minutes or until tender.
3. Process egg substitute, sour cream, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides.
4. Stir together crumbled breakfast patties, mushroom mixture, egg substitute mixture, and Cheddar cheese. Spoon into a 10-inch quiche pan coated with cooking spray.
5. Bake at 350u0b0 for 35 minutes or until golden. Cool 10 minutes. Cut quiche into 8 wedges.
6. *If you'd rather have the meat, 1 cup lean chopped cooked ham may be substituted for vegetable breakfast patties.
7. Note: Individual wedges may be reheated in the microwave at MEDIUM (50% power) 1 minute or until thoroughly heated.

vegetable breakfast patties, light butter, mushrooms, sweet onion, egg substitute, sour cream, cottage cheese, allpurpose, parmesan cheese, hot sauce, cheddar cheese, vegetable cooking spray

Taken from www.myrecipes.com/recipe/crustless-veggie-sausage-quiche (may not work)