Vegetable Parmesan Quiche
|Piecrust||1 (Mrs. Park'S)|
|Coarsely chopped mushrooms||1 Cup (16 tbs) (Fresh Ones)|
|Chopped green onion||3⁄4 Cup (12 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Salt free all purpose seasoning||1⁄4 Teaspoon|
|Ripe plum tomatoes/Other fresh ripe tomatoes||6 , thinly sliced|
|Freshly grated parmesan cheese||2 Ounce|
|Egg substitute||6 Tablespoon (Equivalent To 2 Eggs)|
|Skim milk||1 Cup (16 tbs)|
Preheat oven to 400° F.
Park's Piecrust in a 9-inch pie pan.
Bake 5 minutes.
Lower oven temperature to 350° F.
Steam mushrooms and green onions 3 minutes in microwave, covered.
Let rest 5 minutes.
Or saute in a little water in a skillet over medium-high heat until tender.
In a shallow bowl, combine flour, pepper and all-purpose seasoning.
Dredge tomato slices in flour mixture, one at a time.
Arrange on crust in pie pan.
Add vegetable mixture, spreading carefully to cover tomatoes.
Sprinkle cheese over all.
In a small bowl, blend egg substitute and milk.
Pour over ingredients in pie pan.
Bake 40 to 45 minutes, or until a table knife inserted in the center of the pie comes out clean.