Crustless Spinach Quiche
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 30-60 minutes
Ingredients:
8 cups trimmed fresh spinach leaves
OR
2 packages (10 ounce size) 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
2 cups egg substitute
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 black pepper, to taste
1 tablespoon freshly grated Parmesan cheese
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 degrees F oven 25 minutes or until golden. Let stand 10 minutes before serving.
Recipe Location: https://www.cdkitchen.com/recipes/recs/41/Crustless_Spinach_Quiche49103.shtml
Recipe ID: 4081
Nutrition:
per serving: 206 calories, 13g fat, 8g carbohydrates, 15g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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