Crustless Spinach Quiche

Ingredients

• 3 ounces 1/3-less-fat cream cheese (Neufchâtel), softened
• 1 cup fat-free milk
• 1 cup fat-free egg substitute
• 1/4 teaspoon pepper
• 3 cups (12 ounces) shredded reduced-fat Cheddar cheese
• Cooking spray
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 (10-ounce) package frozen chopped broccoli, thawed, drained, and squeezed dry
• 1 small onion, finely chopped
• 5 fresh whole mushrooms, sliced
• Salsa (optional)

Preparation

1. Beat cream cheese in a large bowl at medium speed of an electric mixer until creamy. Add milk, egg substitute, and pepper; beat until smooth. Stir in cheese.
2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Cook spinach and next 3 ingredients just until tender and liquid evaporates. Cool slightly.
3. Combine egg mixture and spinach mixture, stirring well. Pour into a 10-inch quiche dish coated with cooking spray. Bake, uncovered, at 350° for 45 to 50 minutes or until center is set. Remove from oven and cool on a wire rack 10 minutes.
4. Cut into 8 pieces, and serve with salsa, if desired.