Crustless Onion-Mushroom Quiche
From: Steve/Joann Burnett

serves 4

• 1 teaspoon canola oil
• 2 cups finely chopped onions
• 2 cups chopped fresh mushrooms, plus sliced mushrooms for garnish
• 1 1/2 cups egg substitute
• 1/2 cup low-fat soy milk
• 1 package (10 1/2 ozs.) firm low-fat tofu
• 3 ounces grated reduced-fat Jarlsberg or cheese substitute

2. In a large nonstick frying pan, heat the oil & cook the onions until lightly browned, about 5 minutes.

3. Add the chopped mushrooms & cook over high heat for about 3 minutes.
Cook until the mushroom mixture is almost dry.
Remove from pan & set aside.

4. In a food processor, blend the egg substitute, milk, & tofu.
Add the cheese & mushroom mixture & stir well.

5. Spray a 10" quiche dish or pie pan with nonstick spray.
Pour the mixture into the prepared pan and decorate the top with mushroom slices.
Bake for 40 minutes or until set.
Let rest for 5 minutes before slicing.