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Crustless Mushroom-Spinach Quiche

 Crustless Mushroom-Spinach Quiche
"My aunt gave me this wonderful recipe, and I adapted it a bit," writes Mary Ann Dell from Phoenixville, Pennsylvania. "It's a tasty vegetarian dish that's easy to prepare and full of nutritious vegetables." Because it doesn't have a crust, it's just right for low-carb diets.
6 ServingsPrep: 20 min. Bake: 45 min. + standing


  • 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


  • 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

2 of 2

Crustless Mushroom-Spinach Quiche (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 slice equals 244 calories, 13 g fat (7 g saturated fat), 36 mg cholesterol, 625 mg sodium, 13 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.