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May 2018

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Crustless Spinach Mushroom Quiche Recipe

Crustless Spinach Mushroom Quiche recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Crustless Spinach Mushroom Quiche recipe  PDF


6 oz Mushrooms sliced
10 oz Spinach fresh, washed and
stems removed 2 Eggs
1 ct Cholesterol free egg replace
ment liquid (8 oz.) 1/2 c Parmesan cheese grated
1/2 c Skim milk
1 ts Tarragon fresh (or 1/2 tsp
dried) 1/2 ts Black pepper freshly
ground 1/4 ts Salt
1. Preheat oven to 375 F. Lightly coat an 8 inch pie pan with non stick
cooking spray. 2. In a 3 quart saucepan cook the mushrooms and spinach until wilted, about 4 to 5 minutes. Drain mushrooms in a colander, and squeeze spinach to remove e cess moisture. Chop spinach lightly, and set mushrooms and spinach aside. 3. In a medium sized bowl whisk together the eggs and defrosted egg replacement, then stir in the grated cheese, milk, tarragon, pepper and salt. Add the mushrooms and spinach, and mi well. 4. Pour the egg vegetable mi ture into the pie pan, and bake for 30 minutes on middle oven shelf. Let cool for 10 minutes to set before cutting. Cut into 16 wedges. Yield: Makes 16 thin wedges. Each serving has appro imately 55
calories, 4.7 g. protein, 3.3 g. total fat (1.9 g. unsaturated fat, 1.1 g. saturated fat), 2.2 g. carbohydrates, 29 mg. cholesterol, 0.8 g. fiber, 145 mg. sodium, 84 mg. calcium. E changes per serving: 2/3 meat, 1/2 vegetable.

Crustless Spinach Mushroom Quiche recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
368 people have voted
Last Reviewed on 2018-05-24



Thursday, May 24 2018 Download & Print Crustless Spinach Mushroom Quiche recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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