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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crustless Quiche Recipe

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This recipe for Crustless Quiche is from Despot/Faraci Family and Frinds Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tablespoons of seasoned bread crumbs
1/2 pound fresh sliced mushrooms
1/2 cup chopped onions
2 Tablespoons of olive oil or canola
1 package (10 oz) frozen chopped spinach thawed and squeezed dry
1 cup milk
1 cup egg substitute
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/4 cup shredded reduced-fat Mexican cheese blend
1/3 cup grated Parmesan
Directions:
Directions:
Coat 9" pie plate with cooking spray. Sprinkle bottom and side with bread crumbs, shake off excess.

In nonstick skillet, saute mushrooms and onions in oil for 12-14 minutes or until all the liquid has evaporated. Remove from heat and stir in spinach.

Combine milk, egg substitute, salt and pepper in bowl. Stir in the spinach mixture, 1 cup of Mexican cheese and Parmesan cheese, Pour into prepared pie plate. Bake at 350º for 35-40 minutes or until a knife inserted near the center comes out clean. Sprinkle remaining cheese around edges of tart. Let stand 5 minutes before slicing.

 

 

 

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