Broccoli-Mushroom Quiche

Serves: 6
WW Points: 4

1 tablespoon unsalted stick margarine
4 cups broccoli florets
2 onions -- chopped
1 cup sliced mushrooms
1 cup all-purpose flour
2 teaspoons double-acting baking powder
1 cup fat-free egg substitute
1 cup skim milk
2 cups shredded nonfat mozzarella cheese

Preheat the oven to 350 degrees. Spray a 9-inch pie plate with nonstick cooking spray.

In a large nonstick skillet, melt the margarine. Add the broccoli, onions and mushrooms; cook, stirring constantly, until softened, about 5 minutes.

In a large bowl, combine the flour and baking powder. Add the egg substitute and milk; mix with a wooden spoon until smooth. Stir in the cheese and the broccoli mixture. Transfer to the pie plate.

Bake until the top is golden and a knife inserted in the center comes out clean, about 35 minutes.

Nutritional Analysis:
229 Calories, 3 g Total Fat, 0 g Saturated Fat, 5 mg Cholesterol, 663 mg Sodium, 29 g Total Carbohydrate, 4 g Dietary Fiber, 22 g Protein, 472 mg Calcium.

Source: Simply the Best Cookbook (WW), provided by

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