Crustless Mushroom Spinach Tart

• 2 tablespoons seasoned bread crumbs
• 1/2 pound fresh mushrooms, sliced
• 1/2 cup chopped onion
• 2 tablespoons olive oil
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup 2% milk
• 1 cup egg substitute
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/4 cups shredded reduced-fat Mexican cheese blend, divided
• 1/3 cup grated Parmesan cheese

1. Coat a 9-in. pie plate with cooking spray. Sprinkle bottom and sides with bread crumbs; shake out the excess. Set plate aside.
2. In a nonstick skillet, saute mushrooms and onion in oil for 12-14 minutes or until all of the liquid has evaporated. Remove from the heat; stir in spinach.
3. In a bowl, combine the milk, egg substitute, salt and pepper. Stir in the spinach mixture, 1 cup Mexican cheese blend and Parmesan cheese.
4. Pour into prepared pie plate. Bake at 350u0b0 for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle remaining cheese around edge of tart. Let stand for 5 minutes before slicing.

bread crumbs, mushrooms, onion, olive oil, spinach, milk, egg substitute, salt, pepper, cheese blend, parmesan cheese

Taken from www.tasteofhome.com/recipes/crustless-mushroom-spinach-tart/ (may not work)