Spinach and Mushroom Crustless Quiche
Recipe: #12093
February 13, 2014
Categories: Breakfast, Eggs, Mushrooms, Spinach, Brunch, Oven Bake, Diabetic, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Vegetarian, Quiche, Vegetarian Dinner, more
"A hundred years ago I had this posted elsewhere as a simpler basic quiche with a crust, but I've adapted it to get rid of a bunch of the carbs. I use Olde Thompson's No-Salt Seasoning Blend (it's a grinder) as well as their Garlic-Pepper grinder, but you can use whatever your favourite is instead."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (182 g)
- Calories 158.9
- Total Fat - 9.9 g
- Saturated Fat - 4.2 g
- Cholesterol - 119.2 mg
- Sodium - 945 mg
- Total Carbohydrate - 6.6 g
- Dietary Fiber - 2.4 g
- Sugars - 3.9 g
- Protein - 11.5 g
- Calcium - 304.7 mg
- Iron - 2 mg
- Vitamin C - 27.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350F; spray a 9" glass pie plate with cooking spray.
Step 2
Heat oil in a large nonstick skillet over medium heat; add shallots and garlic and saute, stirring frequently, 2 minutes.
Step 3
Add mushrooms and saute, stirring occasionally, 5 minutes.
Step 4
Add spinach, making sure to break up the clumps, and saute 3 minutes more, stirring occasionally.
Step 5
Meanwhile, whisk together milk, eggs, thyme, garlic-pepper and 1/2 teaspoon salt-free seasoning.
Step 6
Spread mushroom and spinach mixture evenly in pie plate, but don't smooth or pack it down too tightly; top with cheese.
Step 7
Whisk egg mixture again, then pour evenly over entire pie plate. If necessary, push any bits of vegetables or cheese under surface of liquid.
Step 8
Sprinkle top with remaining 1/2 teaspoon salt-free seasoning.
Step 9
Bake at 350F for 35-40 minutes (until puffy and lightly browned); remove from oven and let stand 5-10 minutes to completely set.
Tips
No special items needed.
0 Reviews
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