Crustless Spinach Mushroom Quiche
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Crustless Spinach Mushroom Quiche
  Spinach    Quiche    Appetizers    Mushrooms  
Last updated 6/12/2012 12:50:58 AM. Recipe ID 12485. Report a problem with this recipe.
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      Title: Crustless spinach mushroom quiche
 Categories: Appetizers
      Yield: 16 servings
      6 oz Mushrooms; sliced
     10 oz Spinach; fresh, washed and
           -stems removed
      2    Eggs
      1 ct Cholesterol-free egg replace
           -ment; liquid (8 oz.)
    1/2 c  Parmesan cheese; grated
    1/2 c  Skim milk
      1 ts Tarragon; fresh (or 1/2 tsp
    1/2 ts Black pepper; freshly
    1/4 ts Salt
  1.  Preheat oven to 375 F.  Lightly coat an 8-inch pie pan with
  non-stick cooking spray. 2. In a 3-quart saucepan cook the mushrooms
  and spinach until wilted, about 4 to 5 minutes. Drain mushrooms in a
  colander, and squeeze spinach to remove excess moisture. Chop spinach
  lightly, and set mushrooms and spinach aside. 3. In a medium-sized
  bowl whisk together the eggs and defrosted egg replacement, then stir
  in the grated cheese, milk, tarragon, pepper and salt. Add the
  mushrooms and spinach, and mix well. 4. Pour the egg-vegetable
  mixture into the pie pan, and bake for 30 minutes on middle oven
  shelf.  Let cool for 10 minutes to set before cutting. Cut into 16
  wedges. Yield: Makes 16 thin wedges. Each serving has approximately
  55 calories, 4.7 g. protein, 3.3 g. total fat (1.9 g. unsaturated
  fat, 1.1 g. saturated fat), 2.2 g. carbohydrates, 29 mg. cholesterol,
  0.8 g. fiber, 145 mg. sodium, 84 mg. calcium. Exchanges per serving:
  2/3 meat, 1/2 vegetable.

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Recipe ID 12485 (Apr 03, 2005)

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