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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
3 ounces 1/3-less-fat cream cheese (neufchâtel), softened |
1 cup fat-free milk |
1 cup fat-free egg substitute |
1/4 teaspoon pepper |
3 cups (12 ounces) shredded reduced-fat cheddar cheese |
cooking spray |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 (10-ounce) package frozen chopped broccoli, thawed, drained, and squeezed dry |
1 small onion, finely chopped |
5 fresh whole mushrooms, sliced |
salsa (optional) |
Directions:
1. Beat cream cheese in a large bowl at medium speed of an electric mixer until creamy. Add milk, egg substitute, and pepper; beat until smooth. Stir in cheese.
2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Cook spinach and next 3 ingredients just until tender and liquid evaporates. Cool slightly.
3. Combine egg mixture and spinach mixture, stirring well. Pour into a 10-inch quiche dish coated with cooking spray. Bake, uncovered, at 350° for 45 to 50 minutes or until center is set. Remove from oven and cool on a wire rack 10 minutes.
4. Cut into 8 pieces, and serve with salsa, if desired.
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