Crustless Veggie Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 teaspoons olive oil 1/2 cup vertically sliced onion 1 garlic clove, minced 1 pkg frozen chopped spinach, thawed and drainedCooking spray 1 1/4 cups skim milk 1/2 cup shredded reduced-fat Swiss cheese 2 tablespoons chopped fresh parsley 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground nutmeg 1/2 cup egg substitute2 large eggs, lightly beaten 1 tablespoon grated fresh Parmesan cheese
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 1/2 minutes. Add spinach; sauté 1 minute. Spread spinach mixture into a 9-inch pie plate coated with cooking spray. Combine milk and next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over spinach mixture; sprinkle with Parmesan. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user KARINSKANH.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 1/2 minutes. Add spinach; sauté 1 minute. Spread spinach mixture into a 9-inch pie plate coated with cooking spray. Combine milk and next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over spinach mixture; sprinkle with Parmesan. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user KARINSKANH.
Nutritional Info Amount Per Serving
- Calories: 122.6
- Total Fat: 5.9 g
- Cholesterol: 15.2 mg
- Sodium: 413.8 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.4 g
- Protein: 10.7 g
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