Mushroom Spinach Quiche

Mushroom Spinach Quiche
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 119.6
  • Total Fat: 6.8 g
  • Cholesterol: 77.5 mg
  • Sodium: 304.8 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 9.0 g

View full nutritional breakdown of Mushroom Spinach Quiche calories by ingredient
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Introduction

Satisfying dish with flaky crust at only 120 Cal/Serving Satisfying dish with flaky crust at only 120 Cal/Serving
Number of Servings: 6

Ingredients

    1/6th of a box of Pepperidge Farm frozen puff pastry, rolled slightly and cut into 8 strips.

    10 oz box frozen spinach, defrosted

    small onion, very thinly sliced and caramelized

    2 cloves garlic, finely diced

    1 cup chopped fresh mushrooms

    2 whole eggs

    4 egg whites

    1oz finely shredded cabot 50% Light cheddar cheese

    2 slices low fat turkey bacon, chopped small

    2 tsp olive oil

    10 sprays ICBINB
    Salt, pepper, nutmeg.

Directions

Preheat oven to 400.

Defrost 1/6th of a box of Pepperidge Farm frozen puff pastry, roll slightly and cut into 8 strips.

Defrost 10 oz box frozen spinach. Drain well.

In a small pan cook in 1 tsp olive oil until crisp, 2 slices low fat turkey bacon, chopped small.

Small onion, very thinly sliced and caramelized in pan with 1 tsp olive oil, takes 15 minutes or so. After onions go for about 8 minutes add the 1 cup chopped fresh mushrooms. once the onions are well caramelized add 2 cloves garlic, finely diced, and the drained defrosted spinach. Mix in crisp bacon last.

Combine in a bowl, 2 whole eggs, 4 egg whites, salt and pepper and a dash of nutmeg.

Pour mushroom/spinach/etc mix into a pie dish. Top with the egg mixture. Sprinkle with the 1oz finely shredded cabot 50% Light cheddar cheese.

Top with the 8 pastry strips, criss crossed. Spray with ICBINB Spray.

Cook until pastry is crisp and eggs are firm. (15-20 minutes)



Number of Servings: 6

Recipe submitted by SparkPeople user STEPHINATOR.

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