Mushroom and spinach pie

SERVES: 6 -8

• 1 onion, chopped (1 c.)
• 1 (8 oz.) pkg. organic mushrooms, sliced
• 1 c. evaporated fat-free milk
• 1/2 tsp. salt
• 1/4 tsp. each dried dill, thyme and black pepper
• 3 large egg whites
• 2 large eggs
• 1 (10 oz.) pkg. frozen chopped spinach, thawed, drained and squeezed dry (or substitute 2 c. fresh spinach)
• 1/4 c. goat cheese, crumbled
• 1 frozen pie shell

1.  Preheat oven to 325 degrees F. For the filling, heat a medium nonstick skillet coated with cooking spray over med.-high. Add onion; sauté 5 min. Remove from heat; spoon into bowl.
2. Combine milk and next 8 ingredients in a blender; process until smooth. Add to mushroom mixture; stir well. Pour into prepared crust; sprinkle with goat cheese. Bake for 45 min., or until a knife inserted near the center comes out clean. Let stand 5 min. before serving. Refrigerate any leftovers.