Vegetable Pie

I found this recipe while searching on-line at Vegetarian Times.

It was very simple to make and everyone really enjoyed it.

Technically, I shouldn't eat this while doing the cleanse because it contains eggs, ricotta cheese and milk, which are all animal products, but it was really yummy and overall I don't plan on taking those items out of my daily diet forever.

Ingredients:

• 1 Tbs. olive oil
• 1 large onion, chopped
• 10 oz. button mushrooms, sliced (4 cups)
• 1 medium clove garlic, minced
• 2 large eggs
• 1/2 cup part-skim ricotta cheese
• 1/2 cup skim milk
• 10-oz. pkg. frozen chopped broccoli, thawed
• 5 sun-dried tomatoes, cut into thin strips
• 1 tsp. dried basil

Directions:

1. Preheat oven to 350F. Lightly coat 9-inch quiche dish or pie pan with cooking spray. Set aside.
2. In large nonstick skillet, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until liquid has evaporated, 5 to 7 minutes. Add garlic and stir 1 minute. Transfer mushroom mixture to prepared dish.
3. In medium bowl, beat eggs to blend, then stir in ricotta and milk. Add to mushroom mixture in dish along with broccoli, tomatoes and basil. Mix well.
4. Bake until filling is set, 50 to 55 minutes. Transfer to a wire rack to cool slightly. Cut into quarters and serve warm.

Makes 4 servings. Approx. 180 calories, 9g fat, 16g carbs, 5g fiber