How To make Crustless Spinach Mushroom Quiche
6 oz Mushrooms; sliced
10 oz Spinach; fresh, washed and
-stems removed 2 Eggs
1 ct Cholesterol-free egg replace
-ment; liquid (8 oz.) 1/2 c Parmesan cheese; grated
1/2 c Skim milk
1 ts Tarragon; fresh (or 1/2 tsp
-dried) 1/2 ts Black pepper; freshly
-ground 1/4 ts Salt
1. Preheat oven to 375 F. Lightly coat an 8-inch pie pan with non-stick
cooking spray. 2. In a 3-quart saucepan cook the mushrooms and spinach until wilted, about 4 to 5 minutes. Drain mushrooms in a colander, and squeeze spinach to remove excess moisture. Chop spinach lightly, and set mushrooms and spinach aside. 3. In a medium-sized bowl whisk together the eggs and defrosted egg replacement, then stir in the grated cheese, milk, tarragon, pepper and salt. Add the mushrooms and spinach, and mix well. 4. Pour the egg-vegetable mixture into the pie pan, and bake for 30 minutes on middle oven shelf. Let cool for 10 minutes to set before cutting. Cut into 16 wedges. Yield: Makes 16 thin wedges. Each serving has approximately 55
calories, 4.7 g. protein, 3.3 g. total fat (1.9 g. unsaturated fat, 1.1 g. saturated fat), 2.2 g. carbohydrates, 29 mg. cholesterol, 0.8 g. fiber, 145 mg. sodium, 84 mg. calcium. Exchanges per serving: 2/3 meat, 1/2 vegetable.
How To make Crustless Spinach Mushroom Quiche's Videos
Crustless Spinach Mushroom Quiche
This Crustless Spinach Mushroom Quiche is packed with delicious flavors – creamy eggs and cheese, savory umami from the mushrooms and heart-healthy spinach! It's low carb, gluten-free, Mediterranean-diet friendly, paleo and super easy to make!
Recipe:
Crustless Spinach Mushroom Quiche!
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Best Mini Quiche Recipe - Mushroom Spinach and Feta Mini Quiches
This quiche recipe with mushroom, spinach, and feta will surely be the star of the show at any breakfast or brunch you serve up. Quiche's are traditionally a French tart with custard filling, but you won't need any complicated pastry dough for this recipe. To make this easy savory bite, you'll just add mushroom, spinach, and feta cheese to your custard batter and ladle a generous amount into a baking tin before sticking them in the oven.
Recipe:
Spinach Mushroom and Feta Crustless Quiche
I’m a big fan of savory breakfast dishes and this Spinach Mushroom and Feta Crustless Quiche might be my new favorite! It’s very filling (without giving me a carb-hangover), and it’s chock-full of vegetables. There are endless possibilities for customizing the filling, plus it reheats well in the microwave for a quick dinner!
INGREDIENTS:
8 oz button mushrooms $1.99
1 clove garlic, minced $0.08
10 oz box frozen spinach, thawed $1.09
4 large eggs $0.83
1 cup milk $0.39
2 oz feta cheese $0.87
1/4 cup Parmesan, grated $0.39
1/2 cup shredded mozzarella $0.50
Salt and pepper to taste $0.05
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Easy and Delicious Crustless Quiche Recipe
Easy and Delicious Crustless Quiche Recipe
Looking for a great weekend breakfast without a ton of work?
Learn how you can make an easy crustless quiche.
So tasty that your family will swear you’ve spent hours on it!
RECIPE:
Easy Crustless Quiche
Ingredients:
5 eggs
¼ C heavy cream or milk
1 tsp salt
1 tsp pepper
¼ C chopped onions
½ C cooked diced ham
¾ C chopped spinach
½ C shredded cheddar cheese
Directions:
1. Preheat oven to 325 degrees and grease a 9X9 pan.
2. In a large mixing bowl, add in the eggs and cream and whisk thoroughly.
3. Add in the salt/pepper, onions, ham, spinach, and cheese.
4. Stir until everything is completely mixed.
5. Pour the mixture into the greased pan and bake for approximately 30 minutes or until the eggs are set.
6. Cut, serve, & enjoy!
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Mushroom & Spinach Crustless Quiche Recipe - How to make a crustless quiche
This Mushroom & Spinach Crustless Quiche is a hassle-free easy recipe and a healthier alternative recipe to the regular quiche
Ingredients
3 tablespoon Olive Oil
8-10 garlic cloves, chopped
1 big onion, chopped
1 bunch spinach leaves
400 grams button mushrooms, chopped 2 packs
¼ teaspoon salt
½ tsp black pepper, crushed
1 teaspoon mixed herbs
1 tsp chili flakes
2 cups cheese of your choice, grated 220 grams
For the liquid custard mixture
5 eggs
1 cup milk
pinch of salt
1 teaspoon oregano
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