Spinach and Mushroom Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 eggs9" ready to bake pie crust1 cup low fat ricotta1 bag chantelle mushrooms (reconstituted)1 package cut leaf spinach defrosted and water squeezed outsalt, pepper, and red flake pepper to taste
Makes 8 small slices or 6 larger servings
Beat the eggs, add ricotta and mix. Add reconstituted mushrooms, spinach (make sure you have squeezed out the water or your quiche will be soggy). Add salt and pepper to taste. Pour the liquid mixture into the crust. I like to put some paprika on top to make it look pretty. Cook for 45 minutes at 350 or until the knife comes out clean. You can also eat it cold for breakfast with some turkey sausage on the side. Yum!
Number of Servings: 6
Recipe submitted by SparkPeople user SGIUFRE.
Beat the eggs, add ricotta and mix. Add reconstituted mushrooms, spinach (make sure you have squeezed out the water or your quiche will be soggy). Add salt and pepper to taste. Pour the liquid mixture into the crust. I like to put some paprika on top to make it look pretty. Cook for 45 minutes at 350 or until the knife comes out clean. You can also eat it cold for breakfast with some turkey sausage on the side. Yum!
Number of Servings: 6
Recipe submitted by SparkPeople user SGIUFRE.
Nutritional Info Amount Per Serving
- Calories: 242.9
- Total Fat: 13.6 g
- Cholesterol: 214.2 mg
- Sodium: 320.7 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.9 g
- Protein: 14.1 g
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