Recipe by Temperance
Adapted from Taste of Home, Light & Tasty. You can add more or less spinach and mushrooms to suit your taste. Omit the breadcrumbs and it is South Beach Phase 1 friendly. If you use whole wheat breadcrumbs, as we did, it's good for phase 2. Enjoy!
Top Review by teapot7
I made this recipe on Labor Day. After reading the review, made the following adjustments- Added fresh garlic, used onion, sweet pepper, celery cooked in white wine, thyme and it turned out so delicious. Will definitely make it again.
- 2 tablespoons breadcrumbs
- 4 ounces fresh sliced mushrooms
- 1⁄2 cup chopped onion
- 2 tablespoons olive oil
- 5 ounces chopped fresh spinach
- 1 cup 1% low-fat milk
- 5 eggs
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄4 cups reduced-fat Mexican cheese blend, divided
- 1⁄3 cup grated parmesan cheese
Directions See How It's Made
- Coat a 9 inch pie plate with nonstick cooking spray.
- Sprinkle bottom and sides with bread crumbs; Shake out the excess. Set plate aside.
- In a nonstick skillet, saute mushrooms and onions in oil for 12-14 minutes, or untill all of the liquid has evaporated.
- Remove from the heat. Stir in spinach.
- In a bowl, combine the milk, eggs, salt and pepper.
- Stir in the spinach mixture, 1 cup of the Mexican cheese blend and all of the parmesan cheese.
- Pour into the prepared pie plate.
- Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.
- Sprinkle remaining 1/4 cup cheese around edges of the tart. Let stand 5 minutes before slicing.