Preheat oven to 350°F. Place piecrust in a quiche dish or deep-dish pie plate. Layer broccoli, onion, carrot, corn, and cheese in bottom of the crust; set aside. In a bowl, whisk together egg substitute, milk, bouillon, flour, salt, pepper, and ground mustard; pour evenly over vegetables and cheese. Bake uncovered for 45–50 minutes, or until quiche is set in the center; lay foil over if crust begins to get too dark.
Calories: 210 calories, Carbohydrates: 20 g, Protein: 10 g, Fat: 10 g, Saturated Fat: 4 g, Sodium: 620 mg, Fiber: 2 g
Exchanges per serving: 1 starch, 1 vegetable, 1 medium-fat meat, 1 fat. Carbohydrate choices: 1 1/2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.