Spinach Ricotta Mushroom Quiche (Lighter)
Lighter version of some other recipes, something I whipped up which happened to taste good! 22g carbs per 6th of the pie for you carb counters.
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INGREDIENTS
Nutrition- 1unbaked 9-inch refrigerated pie crust
- 1(10 ounce) package frozen chopped spinach
- 1
- 1
- 1teaspoon minced garlic
- 1⁄2teaspoon salt
- 1⁄4teaspoon ground nutmeg
- 1dash black pepper
- 1(15 ounce) carton part-skim ricotta cheese
- 3⁄4cup 1% low-fat milk
- 1⁄2
- 3
DIRECTIONS
- Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.
- Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).
- Saute onion, garlic and mushroom with cooking spray and stir in spinach, salt, nutmeg and black pepper.
- In separate bowl, combine milk, cheesed and eggs and blend well. Add spinach mixture and stir well.
- Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.