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CRUST
1 cup Oats
1/3 cup Oat Bran
1 Tablespoon chilled Butter
1 Tablespoon Applesauce
3 Tablespoons cold Water
QUICHE
1 small Eggplant
1 Tomato, diced
1 Clove Garlic
1/2 Zucchini
1/2 summer Squash
2 cups fresh Spinach
3/4 cup Mushrooms
1/2 Onion, diced
3/4 teaspoon Basil
3/4 teaspoon Oregano
1/2 teaspoon Salt
1/2 teaspoon Garlic Salt
1/2 teaspoon Black Pepper
1 teaspoon Worcestershire Sauce
1 cup Egg Beaters Egg Substitute
2/3 cup grated Parmesan Cheese
12 ounces fresh grated Mozzarella Cheese
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Of course vegetables can vary according to season and preference crust Preheat oven to 375 degrees. To prepare crust, combine oats and oat bran; cut in butter and applesauce with a pastry blender or 2 knives until mixture resembles coarse meal. Add water; stir just until moist. Press mixture gently into a ball on wax paper, and cover with additional wax paper. Roll dough, still covered, into a 10-inch circle. Remove 1 sheet of wax paper, and fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of wax paper. Bake at 375 degrees for 7 minutes. Cool on a wire rack. Quiche adjust oven to 325 In a large frying pan, cook eggplant, tomatoes and garlic until soft. Add zucchini, squash, spinach, mushrooms, onion, basil, oregano, salt, pepper and Worcestershire sauce. Blend and continue cooking until almost all juice is evaporated. Place vegetable mixture aside in a large bowl to cool Beat eggbeaters with ½ Parmesan cheese. Combine with vegetable mixture. Pour 1/2 vegetable mixture into quiche crust. Sprinkle rest of Parmesan cheese and 1/2 mozzarella evenly over mixture. Pour in remaining vegetable mixture and top with remaining mozzarella cheese Bake in 325 degree oven for 45-50 minutes. Quiche should be set and well browned. Cool. Serve hot or cold.
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