Crustless Mushroom-Spinach Quiche Recipe

Crustless Mushroom-Spinach Quiche Recipe
Crustless Mushroom-Spinach Quiche Recipe photo by Taste of Home
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Crustless Mushroom-Spinach Quiche Recipe

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"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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + standing

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

Nutritional Facts

1 slice: 244 calories, 13g fat (7g saturated fat), 36mg cholesterol, 625mg sodium, 13g carbohydrate (0 sugars, 3g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

  • 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
  1. 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.
  2. In a large bowl, combine ricotta cheese and egg substitute. Stir in the spinach, feta, parsley, thyme, salt and pepper. Stir in mushroom mixture.
  3. 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.
Originally published as Crustless Mushroom-Spinach Quiche in Light & Tasty February/March 2005, p13

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