Crustless Mushroom Spinach Tart

• 2 tablespoons breadcrumbs
• 4 ounces fresh sliced mushrooms
• 1/2 cup chopped onion
• 2 tablespoons olive oil
• 5 ounces chopped fresh spinach
• 1 cup 1% low-fat milk
• 5 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/4 cups reduced-fat Mexican cheese blend, divided
• 1/3 cup grated parmesan cheese

1. Coat a 9 inch pie plate with nonstick cooking spray.
2. Sprinkle bottom and sides with bread crumbs; Shake out the excess. Set plate aside.
3. In a nonstick skillet, saute mushrooms and onions in oil for 12-14 minutes, or untill all of the liquid has evaporated.
4. Remove from the heat. Stir in spinach.
5. In a bowl, combine the milk, eggs, salt and pepper.
6. Stir in the spinach mixture, 1 cup of the Mexican cheese blend and all of the parmesan cheese.
7. Pour into the prepared pie plate.
8. Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.
9. Sprinkle remaining 1/4 cup cheese around edges of the tart. Let stand 5 minutes before slicing.

breadcrumbs, mushrooms, onion, olive oil, fresh spinach, milk, eggs, salt, pepper, cheese blend, parmesan cheese

Taken from www.food.com/recipe/crustless-mushroom-spinach-tart-318214 (may not work)