Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I found this in Veggie Life magazine. It is delicious, and I thought I would share it for those looking for meatless meals for Lent's Fridays.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Lightly spray a 2-quart baking dish.
  3. (A 12-inch quiche dish,a 7x11, or a 9-inch square baking dish will work).
  4. Wring excess liquid from thawed spinach and crumble it into prepared dish.
  5. Sprinkle onion over top.
  6. In a food processor or blender, pulse to shred cheese cubes.
  7. Layer cheese over onions in the dish.
  8. In the same processor, combine evaporated milk, egg whites, water, flour, cornmeal, salt, pepper, and nutmeg, and process until smooth.
  9. Pour slowly over mixture in dish.
  10. Using a knife, poke through mixture in several places, allowing liquid to seep through spinach evenly.
  11. Sprinkle with Parmesan cheese and bake 40-45 minutes, or until top is puffed and brown and a knife inserted in the center comes out clean.
  12. Cool 15 minutes before cutting into wedges.
Most Helpful

5 5

On my first bite I thought "this is ok". But I added some salt and this was wonderful. I had a hard time restraining myself from eating the leftovers as I cleared the table! Nice flavor and good consistency. Almost quiche-like but the spinach on the bottom gave it more texture. I only used 1 tablespoon parmesean because that was all I had, and I used regular monterey jack cheese. I baked it in an 8x8 pan and cut it into 4 huge servings. This made each piece 9 WW points (with only 1 tablespoon of parmesean). It was a nice hearty meal. Thanks so much!