Crustless Mushroom-Spinach Quiche Recipe

Ingredients

• 1-1/2 cups sliced fresh mushrooms
• 1-1/2 cups thinly sliced zucchini
• 1 cup chopped green pepper
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 2 teaspoons canola oil
• 1 carton (15 ounces) part-skim ricotta cheese
• 1-1/4 cups egg substitute
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3/4 cup crumbled feta cheese
• 1 tablespoon minced fresh parsley
• 1-1/2 teaspoons minced fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium tomato, seeded and chopped

Directions

• Line the bottom of a 9-in. springform pan coated with cooking spray with heavy-duty foil; set aside. In a large nonstick skillet, saute the mushrooms, zucchini, green pepper, onion and garlic in oil until tender; drain.
• In a large bowl, combine ricotta cheese and egg substitute. Stir in the spinach, feta, parsley, thyme, salt and pepper. Stir in mushroom mixture.
• Transfer to prepared pan. Bake at 350° for 45-55 minutes or until edges are lightly browned and a knife inserted near the center comes out clean. Let stand for 10 minutes. Carefully remove sides of pan. Top each serving with tomatoes. Yield: 6 servings.

Crustless Mushroom-Spinach Quiche published in Light & Tasty February/March 2005, p13