Potato Quiche FlorentineSubmitted by: JO_JO_BA
IntroductionA re-worked version of the classical quiche, without meat or a traditional crust to slash the calories! A re-worked version of the classical quiche, without meat or a traditional crust to slash the calories!
3 large eggs
1 1/2 cups skim milk
10 oz frozen spinach, thawed and pressed dry
1 teaspoon cornstarch
1 tsp salt
1 tsp freshly ground black pepper
1/8 tsp nutmeg
1 teaspoon olive oil
1/2 medium onion, finely chopped
1 1/2 lbs red potatoes, thinly sliced
1/4 cup Parmesan cheese
4 slices Yves' vegetarian Canadian bacon
Whisk the eggs, milk, spinach and cornstarch together in a mixing bowl.
Season with salt, pepper and nutmeg, and set aside.
Heat a spray of PAM in a large, ovenproof, nonstick skillet over medium heat.
Add the onion and cook until it is soft and translucent, about 5 minutes.
Transfer the onions to a strainer and let the excess liquid drain off.
Heat oil in the same pan over medium heat.
Arrange the potato slices on the bottom and sides of the pan, overlapping to form a crust.
Sprinkle with salt and pepper.
Cook, without turning the potatoes, about 8 to 10 minutes. Remove from heat.
Sprinkle the cheese over the potatoes, then cover the cheese with the cooked onions and vegetarian Canadian bacon.
Pour the egg mixture into the pan and place the pan in the oven.
Bake for about 45 minutes or until it is just set.
Let stand 5-10 minutes before slicing.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.