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Mushroom Quiche, Crustless (D, TNT)
Source: My friend Beth
Serves: 8 to 12

6 eggs or egg substitute
2 cups (1/2 liter) sour cream, or low-fat yogurt
1 tsp. Worcestershire sauce (vegetarian or otherwise)
8 oz. Swiss cheese, shredded
1 3-oz. can of French-fried onion rings
2 10-oz. cans sliced mushrooms, drained
Dash of hot sauce

Preheat oven to 325°F.

In a large bowl, beat eggs on low speed, or with a hand-held whisk. Gradually fold in all other ingredients with a spatula.

Pour into a sprayed 9"x13" Pyrex baking dish, or 10" round ceramic tart dish. Bake for 45 to 50 minutes at 325°F or until top starts to brown slightly and centre is no longer loose.

Alternately pour into greased muffin tins (2 sets of 12). Bake for 20 to 25 minutes. These look nice with a piece of mushroom on the top of each one. These freeze well.

Poster's Notes:
This is VERY easy, and always yummy! The great thing is it adapts well to lower fat versions of everything. I use egg substitute, low-fat yogurt, and light Swiss cheese and it's still great. I've also added a small zucchini, shredded and drained for added colour. I've also used fresh mushrooms as well, but that's a bit more work.

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A