Sky High Vegetable Pie

Makes 6 Servings

Crust
1 tbsp reduced-fat butter or margarine, melted (not fat free)
1/2 cup each diced celery and diced onions
1 clove garlic, minced
6 cups slightly stale whole wheat bread cubes (about 8 slices)
1/2 tsp each dried oregano, dried basil, ground sage, ground thyme, and black pepper
1/4 tsp salt
1/3 cup low-sodium, reduced-fat chicken broth

Filling
2 cups sliced mushrooms
1/2 cup chopped onions
1/2 10-oz package frozen spinach, thawed, squeezed dry, and chopped
3/4 cup shredded reduced-fat sharp cheddar cheese
1/2 cup thinly sliced red bell pepper
1 cup broccoli florets
1 medium tomato, thinly sliced
1 1/2 cups fat-free egg substitute

1.  Preheat oven to 400°F.

2.  To prepare crust, melt butter or margarine in a medium skillet over medium-high heat.  Add celery, onions, and garlic.  Cook until vegetables are softened, about 4 minutes.  Toss vegetables with bread cubes and remaining crust ingredients, except broth.  Sprinkle the broth over bread mixture and toss again.

3.  Line an 8-inch springform pan with aluminum foil  Press bread mixture into bottom of pan to form crust.  Set aside.

4.  To prepare filling, spray a medium skillet with non-stick spray.  Add mushrooms and onions.  Cook and stir over medium heat until vegetables are tender, about 5 minutes.  Remove from heat and stir in spinach.

5.  Layer 1/2 the cheese over crust.  Top with 1/2 spinach/mushroom mixture, followed by the broccoli and red peppers.  Sprinkle remaining cheese over red peppers, followed by remaining spinach/mushroom  mixture.  Top with tomato slices.  Pour egg substitute over all.

6.  Bake for 45 minutes, until vegetables are tender and egg is "set."  Let cool 5 minutes.  Run a sharp knife around edge of pan to loosen sides.  Remove sides, slice and serve.

Recipe taken from