JRT3 Quiche

Morningstar Farms Breakfast Patties, 2 patty (fake sausage, vegan)
Onions, raw, 1 cup, chopped finely
Mushrooms, fresh, 5 large, cut into broken slices
Tomato, grape (3oz = approx. 12 tomatoes), 3 oz (cut into 1/8ths)
Spinach or Arugula, 1 cup
Egg, fresh, 1 large (real egg)
Egg substitute, liquid (Egg Beaters), 1 cup (remove)
Almond Breeze Almond Milk, Unsweetened Vanilla, 4 oz
Dijon Mustard, 0.5 tsp optional, for flavoring
Zucchini, 1 cup, sliced thinly and small (optional, or other veggies)
Basil, 1 tsp (for flavoring, or other spices to your own taste)
Fat Free Shredded Mozzarella cheese, 0.25 cup
Fat Free Shredded Cheddar Cheese, 0.25 cup

Use lots of Pam on the bottom of the quiche pan, else the egg will stick when you try to dish it up.
First time I made it, I forgot the almond milk and did not use any zucchini. Used just arugula, no spinach.

1. Preheat oven to 350 degrees F.
2. Coat quiche pan/plate with Pam/spray cooking oil; set aside.
3. Coat a large skillet with spray oil/olive oil. Saute onions until translucent, add mushrooms, cook until soft, stirring often. Add optional zucchini or other veggies. Add crumbled breakfast patties.
4. Add diced grape tomatoes and arugula, cook for 2 minutes stirring frequently.
5. In a separate large bowl, whisk egg and egg whites/substitute to fluff (beat lightly), then add almond milk, spices and cheeses.
6. Mix together the egg/milk mix with the veggie/patty mix (in the large bowl or the skillet or the quiche pan).
7. Cook approx. 30 minutes or until set in middle and fork comes out clean when tested near center.
8. Cool at least 5 minutes before cutting.

Serving Size: Makes 8 slices in a 10-inch quiche plate

Number of Servings: 8

Recipe submitted by SparkPeople user TRUNICK3.