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"The belly rules the mind."--Spanish Proverb

Lactose Free Quiche Recipe

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This recipe for Lactose Free Quiche is from The Harris Family 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:  
8 oz. button mushrooms
1 clove garlic, minced
1/3 bag fresh spinach, chopped
4 large eggs
1 c milk (I used almond milk, but you can use lactaid)
Grated Parmesan to top
Salt & pepper to taste
Directions:
Directions:
1. Preheat the oven to 350ºF. Squeeze the excess moisture from the spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.

2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-skillet spritzed lightly with non-stick spray (or a splash of cooking oil).

3. Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).

4. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach.

5. In a medium bowl, whisk together the eggs and milk. Season lightly with pepper. Pour the egg mixture over the vegetables in the pie dish. Top with grated Parmesan.

6. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.
Number Of Servings:
Number Of Servings:
3

 

 

 

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