Not So Impossible Quiche

“Quiche” sounds complicated, but it is easy to make and inexpensive. Great for dinner or Sunday brunch.

You will need:
1 Pillsbury pie crust
14 oz. frozen loose chopped spinach
4 sliced mushrooms
½ cup chopped onion (1 medium)
2 tsp. garlic powder
1 cup shredded Cheddar Jack cheese
¼ cup imitation bacon bits*
2 cups (16 oz.) Eggbeaters (aprox.)
Parmesan cheese
Preheat oven to 325 degrees F. Place the spinach in a colander (strainer) and thaw by running warm water over it. Press to remove excess water, let dry.
Let the pie crust come to room temperature and remove from package. Place in 9” pie tin and crimp using your thumbs and forefingers.
Fill crust with spinach, mushrooms, onion, garlic powder and cheese. Pour in enough Eggbeaters to fill the crust.
Add bacon bits. Sprinkle parmesan cheese over the top, covering the other fillings.
Bake until eggs are solid and crust starts to brown, aprox. 40-45 minutes. Serve warm.
I just served this to my vegetarian 17 year-old and she "inhaled it".
Hints: I cover a cookie sheet with tin foil to catch any spills.
You can also make two at a time, freezing one for another meal. For individual microwaveable servings: let cool, slice and wrap servings separately in plastic wrap before freezing.
*Substitute: chopped bacon or ham