Spinach Mushroom Quiche
By Kristin Massey
1 9-inch pie shell, baked (gluten free or whole wheat, if desired)
1 teaspoon olive oil
¼ cup diced sweet onion
1 cup sliced crimini or button mushrooms
1 10-ounce package frozen spinach, thawed, and pressed of water
8 ounce reduced fat Swiss or Jarlsberg cheese or Laughing Cow cheese (approximately 2 cups grated)
4 eggs, beaten
¾ cup reduced fat milk
¾ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg
*optional- sauté 1 clove garlic with olive oil and onions
Turn oven to 425 degrees
Put pie shell in to crisp for 4 minutes.
In a medium skillet, saute’ the onions in olive oil till translucent. Add sliced, clean mushrooms and cook 4 minutes. Squeeze and drain spinach thoroughly.
In medium bowl, toss together the spinach, mushrooms, onions and 1 ½ cups of cheese. Place in pie shell.
In a small bowl, whisk the eggs together with the milk, salt, pepper and nutmeg. Pour egg mixture over the vegetable mixture in the pie crust and top with remaining cheese.
Bake at 425 degrees for 10 minutes.
Lower heat to 325 degrees and bake until a knife inserted in the center comes out clean (about 25 minutes).
Remove from oven and let stand 5 minutes before serving. Makes 8 servings
calories 274, protein- 16.3, carbohydrate- 13.7 grams, cholesterol- 110 mg., sodium- 349 mg
Serve with a mixed greens salad with balsamic vinegar and EVOO
(photo: The Roanoker)