Vegetable cooking spray
2 c. sliced fresh mushrooms
1/2 c. diced onion
2 cloves garlic, minced
1/2 c. egg substitute
1 tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1 c. 1% low-fat cottage cheese
1 (10 oz.) pkg. frozen spinach, thawed & drained
Vegetable oil pastry
1 1/2 oz. part-skim Mozzarella cheese slices

Coat a large, nonstick skillet with cooking spray; place over medium high heat until hot. Add mushrooms, onion and garlic; saute until tender.

Combine egg substitute and next 4 ingredients. Stir in spinach. Add mushroom mixture, stirring well. Spoon into prebaked pastry shell. Bake at 350 degrees for 35 minutes. Arrange cheese slices over quiche. Bake 5 minutes or until cheese melts. Let stand 5 minutes before slicing. Yield: 8 servings (220 calories per serving).

VEGETABLE OIL PASTRY:

1 1/3 c. all-purpose flour
1/4 tsp. salt
1 egg white, slightly beaten
1/3 c. vegetable oil
1 tbsp. cold water

Combine flour and salt; add egg white, oil and water. Stir with a fork until dry ingredients are moistened. Shape into a ball; place between 2 sheets of wax paper. Roll out to a 12 inch circle. Place in a 9 inch pie plate; flute edges. Prick bottom and sides of pastry with a fork. Bake at 450 degrees for 12 minutes. Yield: 1 pastry shell.