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Spinach Ricotta Mushroom Quiche (Lighter)

Spinach Ricotta Mushroom Quiche (Lighter) created by Demandy

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.

Ready In:
1hr 5mins
Serves:
Yields:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Demandy
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@Demandy
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"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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  1. Kandis H.
    This recipe turned out great, I added some green peppers and a few more spices. It was enough to fill two pie crusts! I don't even like quiche but I liked this recipe!
    Reply
  2. Demandy
    Spinach Ricotta Mushroom Quiche (Lighter) Created by Demandy
    Reply
  3. Demandy
    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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