Crustless Chicken Broccoli Quiche
2 cups broccoli florets, coarsely chopped 2 Tbls dry bread crumbs 3 Tbls all pupose flour 1 tsp dried basil 1/4 tsp salt 1/8 tsp pepper 1 cup skim low-fat milk 1 Tbls Dijon mustard 1/2 cup egg substitute 1 1/2 cups chopped leftover chicken 1/2 cup (2oz) cheddar cheese, extra sharp, shredded 1/4 tsp paprika Directions: Preheat oven to 350 degrees F. Cook broccoli in boiling water 3 minutes or until crisp tender; drain. Coat a 9 inch pie plate with cooking spray; sprinkle with breadcrumbs (do not remove excess breadcrumbs). Set aside. Combine flour, basil, salt, and pepper in a large bowl. Add milk and mustard, stirring with a whisk until blended. Stir in egg substitute. Add chicken and 1/4 cup cheese; stir well. Pour mixture into prepared pie plate. Sprinkle with remaining 1/4 cup cheese and paprika. Bake at 350 degrees F for 45 minutes or until set. Let cool on a wire rack 15 minutes.