Vegetable Quiche

1/4  cup		chopped onion
1/2  teaspoon		Basil - Dried, Ground
1/2  teaspoon		Oregano
1/2  cup		Mushrooms - Fresh, Sliced
8  ounces		Fresh Spinach Leaf
2		Large Eggs - Raw
2		Large Egg Whites - Raw
1/4  cup		Nonfat Milk without Added Vitamins A & D
2  tablespoons		Fat Free Half & Half Cream
1  ounce		Philadelphia Fat Free Cream Cheese
1		Tomato - Fresh

Tip: For nutritional information on all the ingredients in Vegetable Quiche just click on each ingredient name. Then adjust the serving size for any Vegetable Quiche ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350. Coat small fry pan with cooking spray. Saute the onion with basil and oregano over medium heat until soft, about 5 minutes. Add the mushrooms, spinach, salt and pepper to taste, and cook an additional 3 to 5 minutes or until soft. In a medium bowl, whisk together the eggs and egg whites, milk, and half & half. Slice four thin, round slices from the tomato; set the slices aside. Chop the remaining tomato into small cubes. Add the cooked vegetable mixture and chopped tomatoes to the beaten egg mixture. Coat a 9-inch pie dishw ith cooking spray and pour in the quiche mixture. Drop small pieces of cream cheese throughout the quiche mixture. lay the tomato slices on top. Bake on 350 for 30 to 40 minutes. Before removing from the oven, gently shake the pie dish; if the quiche is done, the center will appear firm.