Crustless Quiche with Leeks, Mushrooms, Roasted Tomatoes, and Spinach
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 102.2
- Total Fat: 1.9 g
- Cholesterol: 47.7 mg
- Sodium: 394.4 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.1 g
- Protein: 9.2 g
View full nutritional breakdown of Crustless Quiche with Leeks, Mushrooms, Roasted Tomatoes, and Spinach calories by ingredient
Introduction
I give credit to JENNLOVE for inspiring this recipe with her Crustless Spinach, Onion and Feta Quiche recipe. I love to wander through the farmer's market, pick out the seasonal fresh vegetables, and figure out later what to do with them. This is how this dish came to be. Because of the skim milk and reduced amount of eggs, it is more similar in texture to a frittata than a true French quiche, which is richer and creamier. But it is still very good and makes a good dish for dinner or a nice Sunday brunch. My son (Mr. I-Hate-Quiche) loved this and gobbled down two slices. I give credit to JENNLOVE for inspiring this recipe with her Crustless Spinach, Onion and Feta Quiche recipe. I love to wander through the farmer's market, pick out the seasonal fresh vegetables, and figure out later what to do with them. This is how this dish came to be. Because of the skim milk and reduced amount of eggs, it is more similar in texture to a frittata than a true French quiche, which is richer and creamier. But it is still very good and makes a good dish for dinner or a nice Sunday brunch. My son (Mr. I-Hate-Quiche) loved this and gobbled down two slices.Number of Servings: 8
Ingredients
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1 leek -- bulb + greens -- washed, trimmed and sliced
5 crimini mushrooms, washed, stems removed, and sliced (do not sub white mushrooms as they sweat too much)
1/4 cup Chef Meg's oven roasted tomatoes
Pinch of coarse sea salt
6 oz. fresh baby spinach
2 large eggs
2 egg whites (or 1/2 cup egg beaters or other liquid egg substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp ground pepper
1 1/3 cups non fat/skim milk
1/2 cup fat free feta cheese
Directions
Preheat oven to 400 F. Lightly grease a 10-inch quiche/tart pan (or a pie plate).
Lightly coat a large frying pan with olive oil or cooking spray and heat over medium heat. Cook sliced leek, mushrooms and tomatoes until tender. Add in a pinch of coarse sea salt. Add in fresh spinach and cook just until wilted, stirring often. Remove from heat and set aside to cool.
In a large mixing bowl, whisk together eggs, egg whites, flour, baking powder and pepper. Whisk in milk then stir in the spinach mixture. Pour the quiche mixture into the prepared quiche/tart pan (or pie plate). Top with feta cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown. Let cool for about 5 minutes, then slice and serve. Serves 8 people at 1 slice each.
Number of Servings: 8
Recipe submitted by SparkPeople user CCEARLS.
Lightly coat a large frying pan with olive oil or cooking spray and heat over medium heat. Cook sliced leek, mushrooms and tomatoes until tender. Add in a pinch of coarse sea salt. Add in fresh spinach and cook just until wilted, stirring often. Remove from heat and set aside to cool.
In a large mixing bowl, whisk together eggs, egg whites, flour, baking powder and pepper. Whisk in milk then stir in the spinach mixture. Pour the quiche mixture into the prepared quiche/tart pan (or pie plate). Top with feta cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown. Let cool for about 5 minutes, then slice and serve. Serves 8 people at 1 slice each.
Number of Servings: 8
Recipe submitted by SparkPeople user CCEARLS.