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**of course vegetables can vary according to season and preference CRUST Preheat oven to 375 degrees.
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To prepare crust, combine oats and oat bran; cut in butter and applesauce with a pastry blender or 2 knives until mixture resembles coarse meal.
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Add water; stir just until moist.
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Press mixture gently into a ball on wax paper, and cover with additional wax paper.
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Roll dough, still covered, into a 10-inch circle.
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Remove 1 sheet of wax paper, and fit dough into a 9-inch pie plate coated with cooking spray.
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Remove top sheet of wax paper.
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Bake at 375 degrees for 7 minutes.
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Cool on a wire rack.
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QUICHE adjust oven to 325 In a large frying pan, cook eggplant, tomatoes and garlic until soft.
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Add zucchini, squash, spinach, mushrooms, onion, basil, oregano, salt, pepper and Worcestershire sauce.
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Blend and continue cooking until almost all juice is evaporated.
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Place vegetable mixture aside in a large bowl to cool Beat eggbeaters with 1/2 Parmesan cheese.
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Combine with vegetable mixture.
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Pour 1/2 vegetable mixture into quiche crust.
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Sprinkle rest of Parmesan cheese and 1/2 mozzarella evenly over mixture.
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Pour in remaining vegetable mixture and top with remaining mozzarella cheese Bake in 325 degree oven for 45-50 minutes.
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Quiche should be set and well browned.
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Cool.
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Serve hot or cold.
