Preheat oven to 400 degrees F.
In a large bowl, beat egg substitute and eggs until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Monterey Jack cheese, milk, flour, baking powder, salt, chipotle pepper, and cottage cheese; mix together.
In a large non-stick frying pan over medium heat. coat pan with cooking spray. Add bell pepper, onion, and mushrooms; saute for approximately 5 minutes or until tender. Add the vegetable mixture and parsley to the egg mixture.
Pour mixture into a 3-quart casserole dish or large quiche dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Monterey Jack cheese. Arrange tomato slices over the top of the cheese.
Bake for 15 minutes. Reduce oven temperature to 350 degrees F. DO NOT REMOVE DISH FROM OVEN. Bake for approximately 35 minutes or until lightly browned and set.
Yields 10 servings.
No-Crust Vegetable Quiche Recipe: https://whatscookingamerica.net/pasta_rice_main/nocrustvegquiche.htm