6 Reviews of Low Fat Crustless Mushroom Quiche

From: SweetySJD

On Jan 12, 2008

Very good! I used egg substitute and it worked well. This would be good for any meal, any time of day! I want to make it again and add feta cheese, I think that would be fabulous! Thanks!

From: mydesigirl

On Jan 11, 2008

Very good quiche! What drew me to this recipe was that it was so low fat. I used egg beaters and followed everything else perfectly. The flavors all blended well. Thanks so much for posting! Made for photo swap '08.

From: Redsie

On Jan 28, 2008

This made for a wonderful tasty lunch! Used egg beaters and some fresh spinach. Made for 123 Tag. Thanks Annacia!

From: brokenburner

On Feb 2, 2008

This recipe is quite a find! I'm surprised I liked it, because I don't like eggs or anything that tastes remotely like them. I used eggology egg substitute, fat-free soymilk, and omitted the parmesan cheese. Maybe that's why I felt it could use some salt. I also used 8 oz of fresh mushrooms, which was more than 2 cups, but that's okay for a mushroom lover! I wasn't sure what size a "quiche pan" was, but I used a 10-inch round dish that's 2 1/4" deep and it worked fine... I had it in the oven for an hour, which may have been a bit long, but the center still looked "jiggly" before then! All in all, this is a wonderful recipe, one that I plan on tinkering with to come up with other variations. Thanks!!

From: Boomette

On Dec 21, 2008

This was good even though DS didn't like it. Usually I don't put salt but I think it would have been great, or maybe other spices. I used 4 eggs instead of all whites. I used a 250 g package of mushrooms, half an onion and fresh baby spinach. It could be great to add reduced fat mozzarella cheese on top while baking. Thanks Annacia. Made for Zaar Star Game

From: A Republican Hippie

On Oct 6, 2008

I can't say how good this is as I haven't tried it yet. I was just looking for a low fat quiche recipe to give this hint. Instead of a pie crust for your favorite quiche recipe, use wheat germ. Just gease the pan (heavily) and coat with toasted or raw wheat germ. Just be careful not to disturb the coating when you add the filling. I like toasted better, but the raw is nutritionally superior. Works with any recipe.