Vegetable Quiche with Filo

Cut the fat and make this delightful quiche with filo dough

You can still enjoy the fine qualities of a quiche (even when it's not in style) and cut a lot of the fat by using filo dough as the crust. Use real eggs if you're not too concerned with cholesterol and don't want to pay for egg substitute.

Vegetable Quiche with Filo
(Serves six)

-1 teaspoon olive oil
-1/2 medium onion, chopped
-1 cup sliced mushrooms (used canned in an emergency)
-2 tablespoons water
-2 cups chopped broccoli (frozen will work; thaw first to remove moisture)
-3 Tablespoons AP flour
-1 teaspoon dried basil
-1/2 teaspoon yellow mustard
-1/2 teaspoon ground black pepper
-1 cup nonfat milk
-1 carton (4 ounces) egg substitute
-1 egg white
-3/4 cup shredded Cheddar, reduced fat
4 sheets filo dough
2 Tablespoons margarine, melted
1 medium tomato, thinly sliced

Sauté onions in a saucepan. Add mushrooms and cook for two minutes. Stir in water and raise heat to allow a boil. Add broccoli and steam briefly. Drain the ingredients.

In a bowl, blend the flour, basil, mustard, and pepper. With a whisk, add milk, egg substitute, and the egg white. Add the vegetable saute and the cheese.

Use a 9-inch pie plate; coat well with cooking spray. Add one sheet of the filo dough to cover bottom. Brush with the melted butter. Continue adding remaining three sheets, coating with butter in between. Overlap the sheets so one set is going one direction, and the next in another. Fill with the veggie mix. Arrange tomato slices on top and brush top with more melted butter.

Preheat oven to 375 degrees F. Bake for about 45 minutes or until the top turns golden. Remove from oven and allow to cool for about 5 minutes before serving.