Feta Mushroom Spinach Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 large eggs1/4 c. reduced fat sour cream1/4 c. skim milk2 c. fresh mushrooms, sliced2 tsp. garlic, minced4 tsp. olive oil1 bag Fresh Express Baby Spinach 1/2 c. feta cheese, finely crumbled1 tbsp Parmesan cheese, grated1 prepared 9" pie crust
1. Preheat oven to 375
2. Thaw spinach and pie crust (check directions on package of pie crust - some can be used frozen)
3. Sautee garlic and mushrooms in olive oil (If using fresh spinach, throw that in as well)
4. whisk sour cream, milk, and eggs until smooth (works best if sour cream and milk are mixed first and then eggs are added)
5. Add spinach, mushrooms, garlic, and feta cheese to the egg mixture and stir briefly
6. Pour into pie crust
7. Sprinkle parm evenly over the top
8. Bake at 375 for 25-30 mins - quiche is done when knife inserted in the center comes out clean.
Serves 6-8 (calorie info calculated for 8 servings)
To reduce the calories/fat even more:
- use reduced fat feta cheese
- Don't use parm at all
- Don't use a pie crust, just spray the pie dish with a nonstick cooking spray.
Enjoy!
*****Update*****
Made this recipe again last night and I made some slight changes/improvements that others might enjoy:
-Pre-baked the crust for ~7-10 mins at 375
-As suggested by some I added a little salt/pepper to egg mixture
-Sauteed scallions with the mushrooms
-Added ~1 c. of imitation crab/lobster meat chopped into relatively small pieces
These alterations did a lot to improve the texture of the crust and overall flavor of the quiche only increased the calories by 15-20 cals / slice
2. Thaw spinach and pie crust (check directions on package of pie crust - some can be used frozen)
3. Sautee garlic and mushrooms in olive oil (If using fresh spinach, throw that in as well)
4. whisk sour cream, milk, and eggs until smooth (works best if sour cream and milk are mixed first and then eggs are added)
5. Add spinach, mushrooms, garlic, and feta cheese to the egg mixture and stir briefly
6. Pour into pie crust
7. Sprinkle parm evenly over the top
8. Bake at 375 for 25-30 mins - quiche is done when knife inserted in the center comes out clean.
Serves 6-8 (calorie info calculated for 8 servings)
To reduce the calories/fat even more:
- use reduced fat feta cheese
- Don't use parm at all
- Don't use a pie crust, just spray the pie dish with a nonstick cooking spray.
Enjoy!
*****Update*****
Made this recipe again last night and I made some slight changes/improvements that others might enjoy:
-Pre-baked the crust for ~7-10 mins at 375
-As suggested by some I added a little salt/pepper to egg mixture
-Sauteed scallions with the mushrooms
-Added ~1 c. of imitation crab/lobster meat chopped into relatively small pieces
These alterations did a lot to improve the texture of the crust and overall flavor of the quiche only increased the calories by 15-20 cals / slice
Nutritional Info Amount Per Serving
- Calories: 195.0
- Total Fat: 13.5 g
- Cholesterol: 104.5 mg
- Sodium: 280.1 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.3 g
- Protein: 7.4 g
Member Reviews
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CHUBBYNOMORE3
Marvelous!! Thanks for this! No crust (cooking spray), no parmesan . Gr yogurt for sour cream & plain soy milk for milk. Used a med onion & lg clove of garlic. Bit of salt and freshly-ground black pepper just before eating. MARVELOUS and twice as big a serving size only 252 cal. - 4/6/13
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DELIGHTX81
I pre-baked the thawed pie crust for 10 min. I also added 1 cup of imitation crab meat. I thought I drained the thawed spinach enough; I squeezed the spinach against the strainer. However, the excess water made the quiche a little runny. I would use fresh spinach next time. Delicious flavor! - 12/5/09