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Spinach and Mushroom “Crustless” Quiche (04.17.14)

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Posted at 12:35 PM, Apr 17, 2014
and last updated 2014-04-17 14:51:24-04
  • 1 tablespoon olive oil
  • 8 oz. fresh mushrooms
  • 2 garlic cloves, diced
  • non-stick olive oil cooking spray
  • 1 (10 oz.) box frozen spinach, thawed and drained
  • 2 oz. feta cheese
  • 3 large eggs
  • 2 egg whites
  • 1 cup non-fat milk
  • 1/4 cup grated parmesan
  • No Salt Seasoning & Pepper, to taste

Preheat your oven to 350 degrees.

Heat the oil in a frying pan up to medium-high heat. Add the sliced mushrooms; cook for 4-5 minutes. Add the minced garlic, no salt seasoning and pepper.

Spray a pie dish with the non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms, garlic and crumbled feta.

In a medium bowl whisk together the eggs, egg whites, no salt seasoning and pepper until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. Pour this mixture into the pie dish over the spinach, mushrooms, and feta.

Place the quiche into the preheated oven and bake for 45 minutes or until golden brown on top and the center is solid.

Note: Serve with salsa, pico de gallo or fresh tomato.

Sponsor: Intermountain Medical Center Heart Institute