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Recipe of the Day
Toasted Farro, Cured Tomatoes, Almonds, Preserved Lemon, Herbs
A whole grain speciality from Washington DC's Blue Duck Tavern.
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Yield: Serves 6 - 1/6th pie per serving.
Recipes
Crustless Mushroom Quiche
| Nutrition Information | |
| Calories: | 160 |
| Total Fat: | 3.5g |
| Saturated Fat: | 2g |
| Trans Fat: | 0g |
| Cholesterol: | 10mg |
| Sodium: | 410mg |
| Carbohydrates: | 18g |
| Dietary Fiber: | 2g |
| Sugars: | 5g |
| Protein: | 15g |
| Vitamin A: | 3000iu (60%) |
| Vitamin C: | 12mg (20%) |
| Calcium: | 350mg (35%) |
| Iron: | 1.8mg (10%) |
A delicious quiche that�s easy to make.
2 cups sliced mushrooms
1 onion, diced medium
1 pound package chopped spinach, thawed and drained
1/2 cup plain bread crumbs
2 cups nonfat skim milk
1 cup nonfat egg substitute
1/2 cup Parmesan cheese
1/2 tsp each: garlic powder, black pepper, Italian Seasoning
Preheat oven to 350º.
Lightly spray a large nonstick skillet with vegetable oil cooking spray and heat over medium high. Saute onion and mushrooms until golden - about 3 minutes.
Add spinach and cook about 4 minutes. Add bread crumbs, stir and place into deep dish quiche pan.
Combine remaining ingredients in medium mixing bowl and pour over vegetables in quiche pan.
Bake for 35-45 minutes or until firm in center. Allow to stand for 5 minutes before cutting and serving.
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