Roasted Vegetable Crustless Quiche

I don't know about anyone else, but I can eat quiche morning, noon or night. It seems to me to be one perfect food: full of protein and veggies and just so dang good.  

Ingredients:

½ pound asparagus

1/3 cup chopped red bell pepper

1 cup sliced mushrooms

1 to 2 Tablespoons olive oil

Salt and freshly cracked black pepper to taste

Cooking spray

2 Tablespoons dried bread crumbs (plain or seasoned-your choice)

2 cups egg substitute

¼ cup milk (any kind)

Salt and pepper to taste

1 cup shredded cheese (like Monterey jack, fontina or Gouda)

½ cup chopped green onion

¼ cup grated parmesan

Directions:

Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment and place the asparagus, red pepper and mushrooms on it. Toss each veggie with a bit of olive oil and some salt and pepper. Roast for 20 minutes, tossing the veggies halfway through. Remove from the oven and let cool slightly.

They will look a little something like this before you roast them:

Coat a 9 inch pie plate with cooking spray and toss in the bread crumbs. Swirl the bread crumbs around to fully coat the bottom and sides. Discard any excess.

In a mixing bowl, combine the egg substitute, milk, salt and pepper with a whisk. Stir in the roasted veggies (slicing the asparagus into bite size pieces). Stir in the cheese and green onion. Pour into the pie plate and sprinkle the parmesan over the top. Bake for 40 minutes or until the edges are golden and the middle is set. Let cool, slice into wedges and serve.