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Low-fat Crustless Spinach Mushroom Quiche

Low-fat Crustless Spinach Mushroom Quiche Low-fat Crustless Spinach Mushroom Quiche

This low-fat and low-carb quiche is loaded with deliciousness, and it's good for you. Perfect for breakfast and brunch, if tarragon is too strong for you, use thyme instead.















6 ounces mushrooms
10 ounces spinach
fresh, washed and stems removed
2 large eggs
1 carton liquid egg substitute
cholesterol-free, liquid (8 oz.)
½ cup Parmesan cheese
½ cup milk, skim
1 teaspoons tarragon leaves
fresh (or 1/2 dried)
½ teaspoon black pepper
freshly ground
¼ teaspoon salt


Preheat oven to 375℉ (190℃).

Lightly coat an 8-inch pie pan with non-stick cooking spray.

In a 3-quart saucepan cook the mushrooms and spinach until wilted, about 4 to 5 minutes.

Drain mushrooms in a colander, and squeeze spinach to remove excess moisture.

Chop spinach lightly, and set mushrooms and spinach aside.

In a medium-sized bowl whisk together the eggs and defrosted egg replacement, then stir in the grated cheese, milk, tarragon, pepper and salt.

Add the mushrooms and spinach, and mix well.

Pour the egg-vegetable mixture into the pie pan, and bake for 30 minutes on middle oven shelf.

Let cool for 10 minutes to set before cutting.

Cut into 16 wedges.

Makes 16 thin wedges.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 2556% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 99mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 1%
Calcium 5% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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