1 c. flour
Salt
Light corn-oil spread
1 (8 oz.) pkg. mushrooms, sliced
1 1/2 c. skim milk
1 (8 oz.) container frozen no-cholesterol egg substitute, thawed
1/2 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry
1/2 (4 oz.) jar roasted red peppers, drained & chopped
1/4 lb. light Jarlsberg cheese, shredded (1 c.)
1/4 tsp. ground black pepper
1 c. cooked reg. long-grain rice

About 1 1/4 hours before serving: In medium bowl, mix flour and 1/2 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in 6 tablespoons light corn oil spread (3/4 stick) until mixture resembles coarse crumbs. With a fork, stir in 3-4 tablespoons of cold water just until dough holds together.

With hands, press dough onto bottom and up side of 9 x 1 1/4 inch tart pan with removable bottom. Refrigerate crust while preparing filling.

Preheat oven to 400 degrees. In non-stick 10 inch skillet over medium-high heat, in 1 tablespoon hot corn-oil spread, cook mushrooms until golden and liquid evaporates.

In large bowl, mix sauteed mushrooms with milk, egg substitute, spinach, roasted red peppers, cheese, black pepper and 3/4 teaspoon of salt until well blended.

Sprinkle cooked rice over bottom of crust; pour vegetable mixture over rice. Place a sheet of foil underneath tart pan; crimp edges to form rim to catch any drips during baking. Bake quiche 55-60 minutes until filling and crust are golden and knife inserted in center comes out clean.

Cool quiche slightly on wire rack. Remove side of tart pan; serve warm. Yield: 6 servings. Each serving: About 310 calories, 12 g fat, 8 mg cholesterol, 710 mg sodium.