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How to Make a Crustless Broccoli Mushroom Quiche (Diabetic Friendly, too)

This recipe for a Crustless Mushroom Broccoli Quiche is perfect for many occasions.В  Serve it at breakfast with bacon or sausage and fresh fruit.В  Serve it at lunch with a green salad.В  It is also a great dish for the brunch buffet.В  And you can probably come up with more ways to enjoy this simple but very tasty egg dish.В  Whatever the occasion, you are sure to receive rave reviews.В  This is also a dish the diabetics can enjoy.В  One-fourth of this quiche only has 8 grams of carbs and no sugar! CRUSTLESS QUICHE 6 oz sliced mushrooms 1 1/2 cups small broccoli florets 1 1/2 cups egg substitute 1/3 cup fat-free milk 1/4 tsp dried thyme 1/8 tsp ground red pepper 1/4 tsp salt 1/2 cup finely chopped whole green onions 1 cup shredded reduced-fat cheddar cheese, divided Nonstick cooking spray Preheat oven to 350 degrees.В  Coat 9-inch deep-dish glass pie plate with nonstick cooking spray; set aside. Heat a large nonstick skillet over medium-high heat until hot.В  Coat the skillet with nonstick cooking spray.В  Add the mushrooms and spray them with the cooking spray; cook about 4 minutes or until soft, stirring often.В  Transfer to the prepared pie pan.В  Add broccoli to the skillet and coat with cooking spray.В  Cook about 2 minutes then transfer to the pie pan with the mushrooms; set aside. Combine the egg substitute, milk, thyme, red pepper and salt in a medium bowl.В  Stir mixture until well blended.В  Stir in the green onions and one-fourth cup of the cheese.В  Pour the mixture evenly over the vegetables in the pie plate.В  Bake at 350 degrees for 25 to 30 minutes or until a knife inserted near the center comes out clean.В  Remove from oven.В  Sprinkle the remaining cheese evenly over the top.В  Let stand 10 minutes before cutting. Serves 4.В  Per serving: Calories 157, Protein 19 g, Carbs 8 g. Enjoy!

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