2 c. grated zucchini
1/2 c. chopped onon
4 beaten eggs or equivalent egg substitute
1 1/2 c. skim milk
2 tbsp. flour
1/8 tsp. ground nutmeg
1/8 tsp. allspice
1/4 tsp. celery or season salt
6 oz. shredded cheese (Monterey Jack, Baby Swiss or Lo chol. Dorman, Alpine Lace, etc.
4 oz. can mushroom pieces, drained

In saucepan, cook zucchini or spinach with onion in 3 or 4 tablespoons water for 2 to 3 minutes. Drain well, pressing excess liquid. In bowl, combine eggs, milk, flour and seasonings. Stir in cheese, mushrooms and drained vegetables. Pour into 10 inch quiche dish and bake at 325 degrees for 55 to 65 minutes or until knife inserted in center comes out clean. Let set 5 to 10 minutes before serving, plain or with tomato sauce.

SAUCE:

1 (8 oz.) can stewed tomatoes, chopped, do not drain
1/4 tsp. oregano
1 tsp. cornstarch

Combine ingredients and heat slowly, stirring often until mixture thickens. Serve over "slices" of quiche.