Crustless Spinach Quiche Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
8 cups trimmed fresh spinach leaves
OR
2 (10-ounce) packages frozen chopped spinach, well-drained
2 tablespoons unsalted butter
3/4 cup chopped, peeled shallots
3 plum tomatoes
1/2 cup nonfat milk
2 eggs PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 cups egg substitute
(equal to
16 egg whites)
1 cup shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh dill
2 teaspoons grated lemon peel
1/2 teaspoon salt
Freshly ground pepper to taste
1 tablespoon freshly grated Parmesan cheese

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Directions:

Rinse fresh spinach well and place in a large saucepan with just the water that clings to leaves. Place saucepan over low heat and stir to wilt spinach, 3 to 4 minutes. Drain well. Chop coarsely and set aside.

Melt butter in a small skillet; add shallots and saute over medium-low heat until translucent, about 5 minutes. Set aside. Halve tomatoes and squeeze out and discard seeds and juice. Coarsely chop and set aside.

In a medium bowl, whisk together milk, eggs, egg substitute, Jack cheese, dill, lemon peel and salt and pepper. Stir in spinach, shallots and tomatoes. Turn into a buttered 8-inch square baking pan or a 9-inch pie pan. Sprinkle with Parmesan cheese. Bake in preheated 350-degree oven 25 minutes or until golden. Let stand 10 minutes before serving.

This recipe from CDKitchen for Crustless Spinach Quiche serves/makes 8

Recipe ID: 4081

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