Crustless Mushroom-Spinach Quiche |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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My aunt gave me this wonderful recipe, and I adapted it a bit, writes Mary Ann Dell from Phoenixville, Pennsylvania. It's a tasty vegetarian dish that's easy to prepare and full of nutritious vegetables. Because it doesn't have a crust, it's just right for low-carb diets. Ingredients:
1-1/2 cups sliced fresh mushrooms |
1-1/2 cups thinly sliced zucchini |
1 cup chopped green pepper |
1/2 cup chopped onion |
1 garlic clove, minced |
2 teaspoons canola oil |
1 carton (15 ounces) part-skim ricotta cheese |
1-1/4 cups egg substitute |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
3/4 cup crumbled feta cheese |
1 tablespoon minced fresh parsley |
1-1/2 teaspoons minced fresh thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 medium tomato, seeded and chopped |
Directions:
1. Line the bottom of a 9-in. springform pan coated with cooking spray with heavy-duty foil; set aside. In a large nonstick skillet, saute the mushrooms, zucchini, green pepper, onion and garlic in oil until tender; drain.
2. In a large bowl, combine ricotta cheese and egg substitute. Stir in the spinach, feta, parsley, thyme, salt and pepper. Stir in mushroom mixture.
3. Transfer to prepared pan. Bake at 350° for 45-55 minutes or until edges are lightly browned and a knife inserted near the center comes out clean. Let stand for 10 minutes. Carefully remove sides of pan. Top each serving with tomatoes. Yield: 6 servings.
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