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Crustless Spinach Mushroom Quiche
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
Cuisine: French
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Crustless Spinach Mushroom Quiche

Recipe Tags: Quiche Recipes

Date Added: January 04, 2014

Ingredients:

6 Ounces Mushrooms sliced (up to 12)
10 Ounces Spinach fresh, washed and stems removed
2 Unit Eggs Large, Beaten
1 Carton Egg liquid (8 oz.)
1/2 Cup Parmesan Cheese grated
1/2 Cup Skim Milk chilled
1 Teaspoon Tarragon fresh (or 1/2 tsp dried)
1/2 Teaspoon Pepper freshly ground
1/4 Teaspoon Salt approximately
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Directions:

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.

3. Drain mushrooms in a colander, and squeeze spinach to remove excess moisture.

4. Chop spinach lightly, and set mushrooms and spinach aside.

5. In a medium-sized bowl whisk together the eggs and defrosted egg replacement, then stir in the grated cheese, milk, tarragon, pepper and salt.

6. Add the mushrooms and spinach, and mix well.

7. Pour the egg-vegetable mixture into the pie pan, and bake for 30 minutes on middle oven shelf.

8. Let cool for 10 minutes to set before cutting.

9. Cut into 16 wedges. Yield: Makes 16 thin wedges.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Mushroom, MSG, Cheese allergies.
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