1 recipe low-fat pie crust (recipe below)
1 cup chopped mushrooms
3/4 cup chopped green onion
1/4 cup flour
1/4 tsp. black pepper
1/4 tsp. salt
6 ripe plum tomatoes, sliced thickly
2 ounces freshly grated parmesan cheese
egg substitute equivalent to 2 eggs
1 cup skim milk
Preheat oven to 400 degrees.
Place pie crust in a 9 inch pie pan; bake 5 minutes; cool completely. Lower oven temperature to 350 degrees.
Saute mushrooms and green onions in a nonstick skillet with a little water until tender; set aside.
Combine flour with pepper and salt. Dredge tomato slices in flour mixture, one at a time. Arrange on crust in pie pan. Top with vegetable mixture, spreading carefully to cover tomatoes. Sprinkle cheese over all; set aside.
In a small bowl, blend egg substitute and milk. Pour over ingredients in pie pan. Bake 40 to 45 minutes or until a table knife inserted in the center of the pie comes out clean.
Lowfat Pie Crust
1 1/3 cups flour
1/3 tsp. salt
1/3 cup vegetable oil
3 T. ice water
Combine flour and salt in a medium bowl. Whisk oil and water in a small bowl, then pour into flour mixture. Stir lightly until well blended, added a few drops more water if necessary. Form into a ball and chill a few minutes to make the dough easier to work with.
Flatten dough and place between two sheets of wax paper and roll out quickly. Do not roll too thin. Turn dough onto pie plate and flute edges. Use as directed in above recipe.
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