Crustless Veggie Sausage Quiche

Ingredients

• 1 (8-ounce) package vegetable breakfast patties*
• 1 tablespoon light butter or margarine
• 1/2 pound sliced fresh mushrooms
• 1/2 large sweet onion, chopped
• 1 cup egg substitute
• 1 (8-ounce) container light sour cream
• 1 cup 1% low-fat cottage cheese
• 3 tablespoons all-purpose flour
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon hot sauce
• 1 1/2 cups (6 ounces) reduced-fat Cheddar cheese
• Vegetable cooking spray

Preparation

1. Prepare patties according to package directions; crumble and set aside.
2. Melt butter in a large skillet over medium-high heat; add mushrooms and onion, and sauté 5 minutes or until tender.
3. Process egg substitute, sour cream, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides.
4. Stir together crumbled breakfast patties, mushroom mixture, egg substitute mixture, and Cheddar cheese. Spoon into a 10-inch quiche pan coated with cooking spray.
5. Bake at 350° for 35 minutes or until golden. Cool 10 minutes. Cut quiche into 8 wedges.
6. *If you'd rather have the meat, 1 cup lean chopped cooked ham may be substituted for vegetable breakfast patties.
7. Note: Individual wedges may be reheated in the microwave at MEDIUM (50% power) 1 minute or until thoroughly heated.