Ingredients
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1 ready-made pie crust
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1 tablespoon olive oil or 1 tablespoon canola oil
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1 cup fresh broccoli, cut into smallish pieces, dice the peeled stems
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1/2 cup onion, chopped
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1/4 cup bell pepper, chopped, any color will work
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1/2 cup low-fat cheddar cheese, shredded
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1/4 cup parmesan cheese, shredded
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1 cup Egg Beaters egg substitute, egg substitute
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1/4 cup skim milk
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1 teaspoon garlic powder
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salt and pepper
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1/4 cup mushroom, chopped
Instructions
- Pre-bake pie shell in a deep pie plate for about 10 minutes, till the shell is slightly tan but not browning.
- While the shell is baking sauté the onion, bell pepper, and mushrooms in the oil till they are slightly tender.
- Add broccoli to the pan towards the end and sauté.
- When the crust is done put veggies in the crust.
- Sprinkle cheddar over veggie mixture and top with parmesan.
- In a small bowl combine eggbeaters, milk, garlic powder, salt and pepper.
- Mix well.
- Pour over the veggie mixture and cheeses, being careful not to overfill.
- Bake at 350 until done and no longer jiggly in the center, about 30 minutes.
- Allow to cool for 15-20 minutes before cutting.
- This can be cut into portions, wrapped in plastic wrap and re-heated for 2 minutes in the microwave.