Spinach, Mushroom, and Feta Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Better 'n' Eggs egg substitute, 1 cup (or 4 eggs)*Soy Milk Plain Light, .25 cup Breakstone Fat Free Sour Cream, .25 cupSpinach, frozen, 1 package (10 oz) *Onion - Yellow - 1 CupGarlic, 1 clove Olive Oil, Extra Virgin, 1 tbs *Baby Bella Mushroom, 1 10-ounce packageFeta Cheese, 1 cup, crumbled Parmesan Cheese, shredded, 3 tbsp Nutmeg, ground, .25 tspPaprika, 1 tsp Non-stick cooking spraySalt and pepper
Preheat oven to 375.
Saute onions, garlic, and mushrooms in olive oil until tender.
Defrost spinach and squeeze out as much water as you can. Stir into mushroom mixture and heat through.
In a bowl whisk egg substitute, milk, and sour cream together. Fold in mushroom mixture and feta. Season with nutmeg, salt and pepper.
Spray 8" glass pie dish with cooking spray. Pour egg mixture into dish. Sprinkle top of egg mixture with paprika and parmesan cheese.
Bake for 25-30 min.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BEFFY7.
Saute onions, garlic, and mushrooms in olive oil until tender.
Defrost spinach and squeeze out as much water as you can. Stir into mushroom mixture and heat through.
In a bowl whisk egg substitute, milk, and sour cream together. Fold in mushroom mixture and feta. Season with nutmeg, salt and pepper.
Spray 8" glass pie dish with cooking spray. Pour egg mixture into dish. Sprinkle top of egg mixture with paprika and parmesan cheese.
Bake for 25-30 min.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BEFFY7.
Nutritional Info Amount Per Serving
- Calories: 252.1
- Total Fat: 13.2 g
- Cholesterol: 37.9 mg
- Sodium: 680.6 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.7 g
- Protein: 19.4 g
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