Low Fat Crustless Mushroom Quiche Recipe #274738
This makes a very nice lunch with tomato slices. It's tasty nutrition with very little fat.
by Annacia
53 min | 18 min prep
SERVES 6
- 2 cups sliced mushrooms
- 1 onion, diced medium
- 10 ounces chopped spinach, thawed and sqeezed dry
- 1/4 cup plain breadcrumbs
- 2 cups skim milk
- 8 egg whites (1 cup egg whites)
- 1/4 cup parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 1/2 teaspoon fresh cracked black pepper
- Preheat oven to 350*F.
- In a nonstick skillet, saute onion and mushrooms in 2 -3 tbsp of water until almost tender.
- Add spinach and cook until all moisture is evaporated (about 4 minutes).
- Add bread crumbs, stir and place into a quiche pan which has been sprayed with nonstick cooking spray.
- Combine remaining ingredients in medium mixing bowl and pour over vegetables in quiche pan.
- Bake for 35 to 45 minutes or until firm in center.
- Allow to stand for 5 minutes before cutting and serving.
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5 stars