Mushroom & Spinach Quiche with Potato Crust
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 171.0
- Total Fat: 7.6 g
- Cholesterol: 113.1 mg
- Sodium: 95.2 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.5 g
- Protein: 8.8 g
View full nutritional breakdown of Mushroom & Spinach Quiche with Potato Crust calories by ingredient
Introduction
Delicious low calorie quiche compliments of "Cook Yourself Thin" Delicious low calorie quiche compliments of "Cook Yourself Thin"Number of Servings: 6
Ingredients
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1/2 pound of Yukon Gold potatoes peeled & shreddred
31/4 teaspoons of olive oil
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 onion, diced
8 ounces of white mushrooms,sliced
5 ounce bag of baby spinach
3 large eggs
1 cup of skim milk
Directions
Pre-heat oven to 400 degrees
Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and1/2 teaspoon each salt and pepper. Press into an even layer in pie dish, up the sides like a crust. Bake until golden brown at the edges and dry, about 20 minutes. Let cool.
Lower the oven to 325 degrees. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add remaining teaspoon oil and mushrooms and cook, stirring, until mushrooms release their liquid and most of the liquid evaporates, about 8 minutes. Add spinach and 1/4 teaspoon each salt and pepper, and cook, stirring, just until spinach wilts, about 30 seconds. Let cool slightly.
Whisk together eggs, milk and remaining 1/8 teaspoon salt and pepper. Spread the mushroom mixture in an even layer in the pie dish, and top with an even layer of the cheese. Carefully pour in egg mixture. Bake until firm around the edges but still wobbly in the center, about 20 minutes. Let cool, and serve warm or at room temperature.
Number of Servings: 6
Recipe submitted by SparkPeople user KLBRZE.
Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and1/2 teaspoon each salt and pepper. Press into an even layer in pie dish, up the sides like a crust. Bake until golden brown at the edges and dry, about 20 minutes. Let cool.
Lower the oven to 325 degrees. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add remaining teaspoon oil and mushrooms and cook, stirring, until mushrooms release their liquid and most of the liquid evaporates, about 8 minutes. Add spinach and 1/4 teaspoon each salt and pepper, and cook, stirring, just until spinach wilts, about 30 seconds. Let cool slightly.
Whisk together eggs, milk and remaining 1/8 teaspoon salt and pepper. Spread the mushroom mixture in an even layer in the pie dish, and top with an even layer of the cheese. Carefully pour in egg mixture. Bake until firm around the edges but still wobbly in the center, about 20 minutes. Let cool, and serve warm or at room temperature.
Number of Servings: 6
Recipe submitted by SparkPeople user KLBRZE.
Member Ratings For This Recipe
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