Ingredients
2 tablespoons seasoned bread crumbs1/2 pound fresh mushrooms, sliced1/2 cup chopped onion2 tablespoons olive oil1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup 2% milk1 cup egg substitute1/4 teaspoon salt1/4 teaspoon pepper1-1/4 cups shredded reduced-fat Mexican cheese blend, divided1/3 cup grated Parmesan cheese
Preparation
Coat a 9-in. pie plate with cooking spray. Sprinkle bottom and sides with bread crumbs; shake out the excess. Set plate aside.
In a nonstick skillet, saute mushrooms and onion in oil for 12-14 minutes or until all of the liquid has evaporated. Remove from the heat; stir in spinach.
In a bowl, combine the milk, egg substitute, salt and pepper. Stir in the spinach mixture, 1 cup Mexican cheese blend and Parmesan cheese.
Pour into prepared pie plate. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle remaining cheese around edge of tart. Let stand for 5 minutes before slicing.
