Crustless Spinach Quiche Recipe
- 1 (10 ounce.) pkg. frzn minced spinach
- 1 tbsp. vegetable oil
- 1/4 pound mushrooms, sliced
- 1 c. minced onion
- 1/2 clove garlic, chopped
- 1/2 c. plain, low-fat yogurt
- 1 tbsp. all purpose flour
- 3 Large eggs, beaten
- 5 ounce. Gruyere cheese, grated
- 1/2 teaspoon salt
- Generous dash pepper
- Generous dash nutmeg
- Preheat oven to 375 degrees.
- Place spinach in colander to drain.
- Press out all liquid with back of spoon.
- Heat oil in a medium skillet.
- Saute/fry mushrooms till golden.
- Remove and set aside.
- Add in onion and garlic.
- Cook till soft but not browned.
- Combine yogurt and flour in a medium bowl.
- Add in spinach, mushrooms, onion, and remaining ingredients.
- Mix well.
- Pour into an 8 inch pie plate or possibly quiche pan.
- Bake about 40 min or possibly till a toothpick inserted in center comes out clean.
- Let stand 5 min before serving.
- Goes well with broiled tomatoes - see vegetables.
- Yield 4 servings.
spinach, vegetable oil, mushrooms, onion, clove garlic, yogurt, flour, eggs, gruyere cheese, salt, generous, generous
Taken from cookeatshare.com/recipes/crustless-spinach-quiche-21103 (may not work)