Crustless Spinach and Mushroom Quiche
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- Prep time
- 10 min
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- Servings
- 2 Servings
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- Serving size
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1 quiche
Ingredients
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canola or corn oil
- 1 tsp
- 1 tsp
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Portobello mushrooms (stemmed and sliced)
- 6 oz
- 170 g
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medium green onions (chopped)
- 3
- 3
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port
- 2 tbsp
- 2 tbsp
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medium garlic (minced)
- 2 clove
- 2 clove
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frozen spinach (chopped, about 2 1/2 ounces, thawed and squeezed dry)
- 1 cup
- 1 cup
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Cornstarch
- 1 tsp
- 1 tsp
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milk (fat-free)
- 3/4 cup
- 3/4 cup
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egg substitute
- 1/2 cup
- 1/2 cup
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shredded part-skim mozzarella cheese
- 1/4 cup plus 2 tbsp
- 1/4 cup plus 2 tbsp
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Parmesan cheese (shredded or grated)
- 1 tbsp
- 1 tbsp
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pepper
- 1/8 tbsp
- 1/8 tbsp
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Pinch of nutmeg
- 1 pinch
- 1 ml
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Directions
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Preheat the oven to 350° F. Lightly spray two 10-ounce ovenproof custard cups or individual pie pans with cooking spray. Place on a shallow baking sheet.
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In a large non-stick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms and green onions for 2 minutes, stirring occasionally. Stir in the port. Reduce the heat to medium low and cook for 3 to 4 minutes, or until all the liquid is absorbed. Stir in the garlic and cook for 30 seconds to 1 minute, or until fragrant. Remove from heat. Add the spinach. Using a spoon, separate it into small pieces.
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Put the cornstarch in a medium bowl. Pour in the milk, whisking to dissolve. Whisk in the remaining ingredients. Stir in the mushroom mixture. Pour into custard cups.
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Bake for 30 minutes, or until the centers are puffed and set (don’t jiggle when gently shaken). Let stand for 5 minutes before serving.
Reviews
Write a Review-
@Luis—"part-skim" mozzarella is a lower fat mozzarella made with skim milk. Check the labels at the store and you should be able to find part-skim. The total amount you will use in the recipe is 1/4 cup plus 2 tbsp (or about 1/3 cup), all added in step 3.
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Er, I am not a cook so what does this mean: "part-skim mozzarella cheese (plus 2 Tbsp, shredded)"??? I see no directions for 2 tbsp of cheese so ??? use it to top when serving??? or did you mean to only use 2tbsps if the cheese is shredded instead of using 1/4 cup?