Reduced-fat spinach mushroom quiche
There is something elegant about quiche. Maybe it’s the pie crust, which just seems labor intensive (it’s not; you just buy pre-made and bake). Maybe it’s the endless varieties. Or maybe it’s the high-calorie content that makes you feel like you’re splurging.
Well, here’s a big secret. Quiche is easy and it doesn’t have to be so fatty.
A vegetable quiche made with egg substitute and reduced-fat cheese and milk tastes wonderful, and you’re doing nothing more than stirring and baking.
A little hint for great pie crust (don’t even think about making one from scratch, but that’s not my tip): before you fill it, bake it for just a few minutes. This will firm up the bottom and prevent it from being soggy when all is said and done.
Throw in as many other veggies as you’d like, just be careful not to over-fill the pie crust. Otherwise egg sloshes out, burns in the oven, completely reeks and is rather difficult to clean. I’m guessing.
Reduced-fat spinach and mushroom quiche
2 Tbsp. olive oil
3 Tbsp. garlic, minced
1, 10-ounce package frozen chopped spinach, thawed
1, 4.5-ounce can of mushrooms
8 ounces reduced-fat cheddar cheese, shredded
1 C. egg substitute
1 C. fat-free milk
1 unbaked, deep dish pie crust
In a medium skillet, heat olive oil over medium heat. Saute garlic for a minute or two. Add spinach and mushrooms until warmed through. Add most of cheese. Cook until melted. Meanwhile, whisk egg substitute and milk. Fill pie crust with egg and spinach mixtures (they will combine) and top with remaining cheese. Bake at 375 degrees for 35-40 minutes, or until center is set. Cool slightly before cutting.