Garden Market Colby Jack Quiche

• Nonstick cooking spray
• 2 cups sliced fresh vegetables (such as mushrooms, asparagus and green onions)
• 1 large egg, beaten
• ¾ cup liquid egg substitute
• 1½ cup milk (2%)
• 2 tablespoons reduced-fat sour cream
• 1½ teaspoon sea salt
• 1¼ cup garden blend shredded cheese, seasoned according to package directions
• 1 pie crust, prebaked (9-inch)
• Garden blend shredded cheese, seasoned according to package directions (optional)

Preheat oven to 350 degrees Fahrenheit. Coat nonstick skillet with nonstick pan spray; saute vegetables until tender. Combine egg, egg substitute, milk, sour cream and salt in bowl; whisk to blend. Add seasoned cheese and vegetables; stir to blend. Spoon into pie crust, place quiche on baking sheet; bake uncovered for 50 to 60 minutes or until golden and custard is set. Garnish with remaining seasoned cheese if desired.   Source: National Dairy Council