Crustless Pumpkin Quiche Supreme
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup chopped sweet onion1 cup chopped mushrooms2 cups chopped spinach leaves4 wedges The Laughing Cow Light Creamy Swiss cheese, room temperatureOne 15-oz. can pure pumpkin (like the kind by Libby's)1 1/4 cups fat-free liquid egg substitute (like Egg Beaters Original)2 tsp. chopped garlic1/2 tsp. each salt and black pepper1/8 tsp. chili powder
Preheat oven to 350 degrees. Spray a 9" pie pan with nonstick spray and set aside.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add
onion and, stirring occasionally, cook until softened and slightly browned, about 6
minutes.
Transfer cooked onion to a large bowl and set aside. Remove skillet from heat. If needed,
wash and dry. Spray with nonstick spray and return to medium-high heat. Add mushrooms
and, stirring occasionally, cook until softened and lightly browned, about 4 minutes. Add
spinach and cook until wilted and excess moisture has evaporated, about 2 more minutes.
Transfer mushroom-spinach mixture to the large bowl. Add cheese wedges, breaking them
into pieces as you add them. Mix thoroughly, until cheese has melted and is evenly
distributed. Add all remaining ingredients to the bowl and mix well. Evenly transfer mixture
to the pie pan.
Bake in the oven until firm and lightly browned on top, about 1 hour.
Allow to slightly cool. Cut into 8 slices and enjoy!
Serving Size: MAKES 8 SERVINGS
Number of Servings: 8
Recipe submitted by SparkPeople user CAROLJEAN64.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add
onion and, stirring occasionally, cook until softened and slightly browned, about 6
minutes.
Transfer cooked onion to a large bowl and set aside. Remove skillet from heat. If needed,
wash and dry. Spray with nonstick spray and return to medium-high heat. Add mushrooms
and, stirring occasionally, cook until softened and lightly browned, about 4 minutes. Add
spinach and cook until wilted and excess moisture has evaporated, about 2 more minutes.
Transfer mushroom-spinach mixture to the large bowl. Add cheese wedges, breaking them
into pieces as you add them. Mix thoroughly, until cheese has melted and is evenly
distributed. Add all remaining ingredients to the bowl and mix well. Evenly transfer mixture
to the pie pan.
Bake in the oven until firm and lightly browned on top, about 1 hour.
Allow to slightly cool. Cut into 8 slices and enjoy!
Serving Size: MAKES 8 SERVINGS
Number of Servings: 8
Recipe submitted by SparkPeople user CAROLJEAN64.
Nutritional Info Amount Per Serving
- Calories: 83.3
- Total Fat: 2.3 g
- Cholesterol: 50.1 mg
- Sodium: 344.1 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.3 g
- Protein: 7.1 g
Member Reviews
-
SYLPHINPROGRESS
Sounds wonderful, as I also like winter squash (and sweet potato) done savory. You may like a casserole from the original Moosewood Cookbook, scanned into a blog from the book. A later version of the recipe calls for less oil and half the feta: More feta is beta. I'll put it on your page. - 10/30/11
Reply from CAROLJEAN64 (10/31/11)
I love sweet potatoes and squash done savory as well. The recipe calls for squash or pumpkin, do you think you could use sweet potato? I think I will try.
dandlovediaries.files.wordpress.com/2011
/07/arabian_casserole.gif
For others, this is the link to a similar recipe.