Ingredients

1 cup thinly sliced mushrooms

1 Red Bell pepper, chopped

2 cups Liquid Egg substitute

4 oz reduced-fat mozzarella

2 cups baby spinach

½ tsp pepper

1 tsp garlic powder

Non-stick cooking spray

DIRECTIONS

1. Preheat oven to 350° F.
2. In a medium skillet, sauté the mushrooms and red bell pepper until tender.
3. Remove vegetables from heat and allow to cool.
4. In a large bowl, combine the liquid egg substitute, mozzarella cheese, spinach, garlic powder and pepper.
5. Mix in the mushrooms and red pepper.
6. Lightly grease a pie plate and pour in the mixture.
7. Bake the quiche for 30 minutes or until set.