Mushroom Spinach QuicheSubmitted by: STEPHINATOR
IntroductionSatisfying dish with flaky crust at only 120 Cal/Serving Satisfying dish with flaky crust at only 120 Cal/Serving
1/6th of a box of Pepperidge Farm frozen puff pastry, rolled slightly and cut into 8 strips.
10 oz box frozen spinach, defrosted
small onion, very thinly sliced and caramelized
2 cloves garlic, finely diced
1 cup chopped fresh mushrooms
2 whole eggs
4 egg whites
1oz finely shredded cabot 50% Light cheddar cheese
2 slices low fat turkey bacon, chopped small
2 tsp olive oil
10 sprays ICBINB
Salt, pepper, nutmeg.
Defrost 1/6th of a box of Pepperidge Farm frozen puff pastry, roll slightly and cut into 8 strips.
Defrost 10 oz box frozen spinach. Drain well.
In a small pan cook in 1 tsp olive oil until crisp, 2 slices low fat turkey bacon, chopped small.
Small onion, very thinly sliced and caramelized in pan with 1 tsp olive oil, takes 15 minutes or so. After onions go for about 8 minutes add the 1 cup chopped fresh mushrooms. once the onions are well caramelized add 2 cloves garlic, finely diced, and the drained defrosted spinach. Mix in crisp bacon last.
Combine in a bowl, 2 whole eggs, 4 egg whites, salt and pepper and a dash of nutmeg.
Pour mushroom/spinach/etc mix into a pie dish. Top with the egg mixture. Sprinkle with the 1oz finely shredded cabot 50% Light cheddar cheese.
Top with the 8 pastry strips, criss crossed. Spray with ICBINB Spray.
Cook until pastry is crisp and eggs are firm. (15-20 minutes)
Number of Servings: 6
Recipe submitted by SparkPeople user STEPHINATOR.