Enlightened Veggie Quiche

2 sm. zucchini (1/2 lb.), thinly sliced
1 c. onion, sliced very thin
3 cloves garlic, minced
3/4 c. red bell pepper
3 tbs olive oil
1 1/3 cup egg substitute
8 cherry or 12 grape tomato (adjust to suit taste) halved
6 slices Canadian bacon (cut into small squares)
3/4 tsp. salt (divided into 1/4 and 1/2)
1/4 tsp. pepper, basil & thyme
1/2 c. Fat free evap milk (add water to make 1 cup)
1/4 c. Parmesan cheese
1/2 c. flour
1/2 tsp baking powder
1 c. reduced fat shredded cheese

Heat oven to 350 degrees

Saute zucchini and onion in EVOO for 5 minutes.
Add chopped red pepper and garlic with 1/4 tsp of the salt
Cook until just softened. (I like mine with a bit more crisp)

Spray 11x7 inch baking dish with cooking spray
Spread veggie mixture over bottom baking dish
Top mixture with Canadian bacon (or any meat)

In a blender (or bowl) add egg, Parmesan cheese, milk, flour, baking powder, remaining salt, pepper and herbs until well blended
Carefully pour egg mixture into over veggies
Carefully place tomato halves around pie shell

Bake until knife can be inserted and removed clean (somewhere around 45 minutes is the avg)
Sprinkle top with remaining shredded cheese and melt in oven for a 5 minutes.

This can be easily made ahead and reheated.

Serving Size: Makes 6 squares

Number of Servings: 6

Recipe submitted by SparkPeople user ALIENA_VALE.