Crustless Chicken Broccoli Quiche

2 cups broccoli florets, coarsely chopped 2 tablespoons dry bread crumbs 3 tablespoons all-purpose flour 1 teaspoon dried basil 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup skim low-fat milk 1 tablespoon Dijon mustard 1/2 cup egg substitute 1 1/2 cups chopped leftover chicken 1/2 cup(2 oz) reduced fat cheddar cheese, extra sharp, shredded 1/4 teaspoon paprika Preheat oven to 350*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 whis****il 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°F for 45 minutes or until set. Let cool on a wire rack 15 minutes.

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