Crustless Mushroom Spinach Tart 

Source: Light & Tasty Magazine 

6 Servings 

2 tablespoons seasoned bread crumbs 
1/2 pound fresh mushrooms, sliced 
1/2 cup chopped onion 
2 tablespoons olive oil or canola oil 
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 
1 cup 2 percent milk 
1 cup egg substitute 
1/4 teaspoon salt 
1/4 teaspoon pepper 
1 1/4 cups shredded reduced-fat Mexican cheese blend, divided 
1/3 cup grated Parmesan cheese 

Coat a 9-in. pie plate with nonstick cooking spray. Sprinkle bottom and sides with bread crumbs; shake out the excess. Set plate aside. In a nonstick skillet, saute mushrooms and onion in oil for 12-14 minutes or until all of the liquid has evaporated. Remove from the heat; stir in spinach. 
In a bowl, combine the milk, egg substitute, salt and pepper. Stir in the spinach mixture, 1 cup Mexican cheese blend and Parmesan cheese. Pour into prepared pie plate. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Sprinkle remaining cheese around edge of tart. Let stand for 5 minutes before slicing.