Instructions: 1. ONIONS: Spray a non-stick frying pan with butter flavored cooking spray; warm the oil in the sprayed pan. Cook the onions slowly, caramelized (15 to 20 minutes). Add the green onions (if using) and saute 1 minute. Set aside to drain and crisp.

2. ZUCCHINI: Meanwhile, sprinkle the zucchini with salt and set aside to drain. Plot dry with toweling. Transfer the onions from the skillet to a dish. Set aside. Set skillet over moderate heat; add the zucchini and saute both sides of the slices until lightly brown but still firm to the bite. If you prefer, you can cook them until soft. Remove the zucchini from the skillet.

3. SAUTE the mushrooms and set aside to drain. Lightly toast the pine nuts. Set aside. Finally, add the spinach to the pan; remove when wilted. Let these vegetables drain.

4. Preheat oven to 350F. Line individual 1 1/2 cup casseroles with parchment or spray well to prevent sticking. Layer each casserole with equal shares of onion, zucchini and mushrooms. Spread the spinach on top of that.

5. Combine the egg whites, cheese, water, and Bisquick in a bowl; season with salt and black pepper. Whisk to blend and aerate slightly. Fold in the herbs and spices.

6. Place the casserole in a cake pan to serve as a bain marie. Pour the egg mixture into the casserole. Put the pan on a centered rack in the preheated oven. Add hot water to the pan to reach the middle of the casseroles.

7. Bake, uncovered, for 15 minutes (test at 12 minutes). Remove. Allow to stand 1 minute. Run a knife around the edge of each casserole. Serve at once with a fruit and mesclun salad and crostini or scones or omit bread.

EACH CASSEROLE:
TIP - A 4-oz carton of EggBeaters EggWhites = 1/2 cup = 2 whole eggs = 4 egg whites.

VARIATION - Replace one carton with whole eggs. Increase oven to 375F and test center with toothpick after 15 minutes.

TIP - The onions, zucchini, mushrooms, pinenuts and spinach could be sauteed together or in a large pan to allow for the differences in cooking times. Set the vegetables aside to drain and dry before add the eggs.

Description: "also with spinach, pinenuts, myzithra or parmesan"

NOTES : This is a crustless quiche, baked in individual casseroles in a bain marie. It includes Greek Myzithra cheese, fresh spinach leaves and pinenuts. Serve warm, room temperature or slightly chilled.

This recipe can be made several hours ahead. Its worth the fuss, to precook the vegetables, separately, so that the flavors remain distinct.

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