Pair this scrumptious quiche with a side salad for lunch or brunch!

1 1/3 cups dry breadcrumbs
1 large yellow onion, chopped
2/3 cup scallions, thinly sliced
2/3 cup mushrooms, chopped
2/3 cup onions, finely chopped
1 cup skim milk
2 egg whites
1 egg
¼ tsp. black pepper
1/8 tsp. ground nutmeg
1-¼ cups (5 oz.) reduced-fat Swiss cheese, finely shredded
Pam cooking spray

Coat a 9” pie plate with non-stick spray and spread bread crumbs evenly on bottom. Heat fry pan coated with non-stick spray, add mushrooms, scallions and onions. Cook over medium heat, stirring until tender. Stir in milk and cook, but do not boil. Remove from heat. Beat together egg whites, egg, pepper & nutmeg. Stir in 1 cup cheese. Slowly beat together egg and mushroom mixtures. Pour into pie plate and sprinkle with remaining ¼ cup cheese. Bake at 350 degrees for 25-30 minutes. Test for doneness using clean knife inserted in center. Cool quiche on a wire rack for 5 minutes, cut into wedges and serve.