Crustless Quiche: Spinach, Mushroom and Cauliflower
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 210.9
- Total Fat: 16.5 g
- Cholesterol: 76.7 mg
- Sodium: 81.4 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 1.1 g
- Protein: 12.4 g
View full nutritional breakdown of Crustless Quiche: Spinach, Mushroom and Cauliflower calories by ingredient
Introduction
Recipe Courtesy of Serena LoweLet's Get Cooking 2011 Recipe Courtesy of Serena Lowe
Let's Get Cooking 2011
Number of Servings: 8
Ingredients
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1 10-12 ounce bag of spinach, stems trimmed
2 tablespoons extra virgin olive oil
1 cup chopped mushrooms
1 cup cauliflower florets
1 garlic clove, minced
salt and pepper
3 large eggs
1 cup milk
1 cup shredded Gruyere cheese
1-2 tbsp parmesan cheese
butter or non-stick spray for greasing pie plate
Directions
Preheat oven to 375 degrees F.
Steam cauliflower (either in microwave or stove top). Set aside. In a pan saute spinach until wilted. Press between paper towels to remove excess moisture. Suate mushrooms with garlic and onion, season with salt and pepper to taste. Add spinach and cook until moisture has evaporated.
In a large bowl, whisk the eggs until light. Stir in the milk. Spoon the spinach mushroom mixture and cauliflower florets evenly into the buttered or spray pie dish Sprinkle with the cheese. Pour in the egg mixture.
Bake the quiche until puffed and golden brown, about 35 minutes. Serve warm or at room temperature, cut into generous wedges.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ADVENTURE-GIRL.
Steam cauliflower (either in microwave or stove top). Set aside. In a pan saute spinach until wilted. Press between paper towels to remove excess moisture. Suate mushrooms with garlic and onion, season with salt and pepper to taste. Add spinach and cook until moisture has evaporated.
In a large bowl, whisk the eggs until light. Stir in the milk. Spoon the spinach mushroom mixture and cauliflower florets evenly into the buttered or spray pie dish Sprinkle with the cheese. Pour in the egg mixture.
Bake the quiche until puffed and golden brown, about 35 minutes. Serve warm or at room temperature, cut into generous wedges.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ADVENTURE-GIRL.
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