Light Spinach And Mushroom Quiche

• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 2 tablespoons cold water
• Vegetable cooking spray
• 2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 cup nonfat cottage cheese
• 3/4 cup frozen egg substitute, thawed
• 1/2 cup skim milk
• 1 tablespoon Dijon mustard
• 1/4 teaspoon pepper
• 1/4 teaspoon ground whole thyme
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1/4 cup plus 2 tablespoons (1 1/2 ounces) shredded reduced-fat Swiss cheese

1. Combine flour and salt. Combine oil and water; stir well. Add oil mixture to dry ingredients, stirring with a fork just until dry ingredients are moistened. Shape into a ball; chill 30 minutes.
2. Roll dough to 1/8-inch thickness between 2 sheets of heavy-duty plastic wrap. Place in freezer 5 minutes. Remove bottom sheet of plastic wrap. Fit dough into a 10-inch quiche dish; remove top sheet of plastic wrap. Fold edges under and flute, if desired. Prick bottom of pastry shell lightly with a fork. Bake at 400u0b0 for 15 minutes or until golden.
3. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, onion, and garlic; saute until tender. Combine cottage cheese and next 5 ingredients; stir in spinach and mushroom mixture. Spoon mixture into prepared pastry shell. Bake at 350u0b0 for 35 minutes. Remove from oven, and sprinkle with Swiss cheese. Bake 5 minutes or until cheese melts. Let stand 10 minutes before slicing.

flour, salt, vegetable oil, cold water, vegetable cooking spray, mushrooms, onion, garlic, cheese, frozen egg substitute, milk, mustard, pepper, ground whole thyme, swiss cheese

Taken from www.myrecipes.com/recipe/light-spinach-mushroom-quiche (may not work)