Low Fat Crustless Mushroom Quiche
photo by Siava
- Ready In:
- 2 cups sliced mushrooms
- 1 onion, diced medium
- 10 ounces chopped spinach, thawed and sqeezed dry
- 1⁄4 cup plain breadcrumbs
- 2 cups skim milk
- 8 egg whites (1 cup egg whites)
- 1⁄4 cup parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 1⁄2 teaspoon fresh cracked black pepper
- Preheat oven to 350*F.
- In a nonstick skillet, saute onion and mushrooms in 2 -3 tbsp of water until almost tender.
- Add spinach and cook until all moisture is evaporated (about 4 minutes).
- Add bread crumbs, stir and place into a quiche pan which has been sprayed with nonstick cooking spray.
- Combine remaining ingredients in medium mixing bowl and pour over vegetables in quiche pan.
- Bake for 35 to 45 minutes or until firm in center.
- Allow to stand for 5 minutes before cutting and serving.
Loved every single bite, down the crustless crumb! I love mushrooms, and I love the diced onion in it too. I did use whole eggs, because, at the price of eggs, we just used the whole protein, and all of it was wonderful! I sprayed the top with green onion, and a bit of large coarse sea salt. This worked perfectly for a snowy weekend, when we worked so hard, but didn't have a lot of time to cook. Served with slice tomatoes and cucumbers. Made for *Heart Healthy Month* Diabetic Forum February 2010
Excellent recipe! Threw it together and into the oven in 15 minutes, then took the dog for a walk while it baked (how convenient!). I added a box of thawed, drained spinach, and next time I'll decrease the milk by half a cup since my finished product turned out a little soggy. But overall, a great recipe!
see 6 more reviews
I can't say how good this is as I haven't tried it yet. I was just looking for a low fat quiche recipe to give this hint. Instead of a pie crust for your favorite quiche recipe, use wheat germ. Just gease the pan (heavily) and coat with toasted or raw wheat germ. Just be careful not to disturb the coating when you add the filling. I like toasted better, but the raw is nutritionally superior. Works with any recipe.