Crustless Spinach Quiche Recipe
- 3 ounces PHILADELPHIA® 1/3 Less Fat Cream Cheese Spread, softened
- 1 cup fat-free milk
- 1 cup egg substitute
- 1/4 teaspoon pepper
- 3 cups (12 ounces) shredded reduced-fat cheddar cheese
- 3 cups frozen chopped spinach, thawed and squeezed dry
- 1 cup frozen chopped broccoli, thawed and well drained
- 1 small onion, finely chopped
- 5 fresh mushrooms, sliced
- In a small bowl, beat cream cheese. Add the milk, egg substitute and pepper; beat until smooth. Stir in remaining ingredients.
- Transfer to a 10-in. quiche pan coated with cooking spray. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
Enjoy this recipe with a sparkling wine.
Reviews for Crustless Spinach Quiche(8)
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Great recipe! I did not add mushrooms as some of my family members are allergic. Turned out wonderful!
A wonderful quiche recipe that fits in with my Weight Watchers way of eating.
Very yummy! I used frozen french cut green beans in place of broccoli, since I had an opened bag in the freezer. Also used 4 eggs to replace egg substitute. I did saute the veggies a bit before putting the dish in oven. Delish!
ok i loved this but... i didnt do this with egg substatute or any of the lowfat options i also added some chopped ham , provolone on top, and swiss with the cheddar so... it was wonderful the broccoli i used was also fresh.. so i guess i might have changed it up alot recipes are just guidelines to me..
I suspect the stuff that has to be squeezed dry is spinach. I didn't find this as good as it sounded. It took a lot longer to cook than the recipe suggested and there were lots of vegetables that crowded out the egg quiche. I'll try again with less vegetables.
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