Main Dishes

Crustless Spinach Mushroom Quiche

67

Leftover slices of this quiche make a quick heat-and-eat breakfast!

6
1 pkg. (10 oz.) frozen spinach, squeezed dry
1 tbsp. lemon juice
6 eggs
1½ c. plain yogurt (regular or Greek)
½ c. milk
¼ tsp. nutmeg
¼ tsp. black pepper
2 oz. ( ½ c.) Parmesan cheese, grated
¼ c. shopped fresh parsley (or 1 rounded tbsp. dry parsley)
¼ cup chopped green onions
1 can (4 oz.) sliced mushrooms, drained
Preheat oven to 375 deg. Drain spinach, chop fine (if needed) and add lemon juice. In a separate bowl, beat eggs. Add remaining ingredients, folding in spinach mixture last. Pour into a 10” pie plate or quiche pan that has been sprayed with a non-stick cooking spray. Bake at 375 deg. for 35 – 45 minutes or until set. Test by inserting a knife tip into quiche near the center. If it comes out clean, the quiche is set. Tip: I often use 4 oz. of fresh mushrooms in this quiche. When I do this, I saute them briefly with the onion and a bit of oil before adding them to the rest of the ingredients. I have also used a yogurt/sour cream combo (to make 1 ½ c.) when I did not have enough yogurt.
Nutritions

Calories
868

Sodium
3203mg
133% DV

Fat
50g
77% DV

Protein
79g
159% DV

Carbs
19g
6% DV

Fiber
4g
19% DV

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