How to Make Mushroom Quiche with Eggbeaters

Mushroom Eggbeaters Quiche

This quiche recipe uses eggbeaters instead of fresh eggs. When baking, allow a bit longer for the quiche to rise. Consistency will be a bit firmer, too. Using plain yogurt instead of sour cream cuts down on calories, too.

Things You'll Need

• 1 deep dish pie shell
• 1 cup eggbeaters
• 8 ounces plain yogurt
• 8 ounces Colby cheese
• 1 cup sliced mushrooms

Instructions

How to Make Mushroom Eggbeaters Quiche

1. Preheat oven to 350.Prick sides and bottom of frozen pie shell with fork in 5-6 places.Prebake shell in oven for 5-6 minutes.

2. In mixing bowl, combine eggbeaters, yogurt, cheese and mushrooms.

3. Remove pie shell from oven after 5-6 minutes and pour eggbeater mixture into shell.

4. Return to oven and bake for one hour or until browned and bubbly on top. Quiche is done with toothpick inserted in middle comes out clean.

5. Remove and let stand 5-10 minutes before slicing. Serve warm or at room temperature.

Tips & Warnings

• Substitute Southwestern flavored eggbeaters instead of plain for a different taste.

• Wash mushrooms thoroughly and use a mushroom brush or vegetable scrubber to clean before slicing.