No-Crust Spinach Quiche Recipe
"My daughter is a vegetarian, so I eliminated the ham called for in the original recipe," informs Vicki Schrupp from Little Falls, Minnesota. "Wedges of this healthy quiche make a fast and flavorful brunch, lunch or supper."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon pepper
- 1 small onion finely chopped
- 1 cup egg substitute
- 1 cup fat-free milk
- 3 ounces reduced-fat cream cheese softened
- 3 cups (12 ounces) shredded reduced-fat cheddar cheese
- 3 cups frozen chopped spinach thawed and squeezed dry
- 1 cup frozen chopped broccoli thawed and well drained
- 5 fresh mushrooms sliced
- Carbohydrate 4.88752253760904 g
- Cholesterol 11.7953068555 mg
- Fat 4.65202139293308 g
- Fiber 1.97111093319379 g
- Protein 7.83265795015673 g
- Saturated Fat 2.17010015344004 g
- Serving Size 1 1 serving (137g)
- Sodium 200.278451139038 mg
- Sugar 2.91641160441524 g
- Trans Fat 0.643167205399077 g
- Calories 89 calories
Directions In a small bowl, beat cream cheese. Add the milk, egg substitute and pepper; beat until smooth. Stir in remaining ingredients. Transfer to a 10-in. quiche pan coated with cooking spray. Bake at 350degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings. Originally published as Crustless Spinach Quiche in Quick Cooking March/April 2000, p57
