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QUICHE - CRUSTLESS: MUSHROOM / SPINACH

Ingredients

2 c. Cooked spinach (drained)

1/2 lb. Mushrooms

1/2 Quart envelope non-fat powdered milk

1 Lg. Whole onion

3 Fertile eggs

3/4 c. Grated low-fat Jack cheese

1 c. Liquid from spinach/mushrooms

1. Cook spinach for 4 minutes, drain well and save liquid.

2. Slice mushrooms and onions, sauté with 2 tablespoons. of white wine

until onion starts to wilt.

3. Mix 1 cup of cooled liquid with powdered milk. Beat eggs well and

mix with milk liquid.

4. Mix spinach, onions, and mushrooms. Layer in a deep 9" pie pan,

alternating with cheese. Pour liquid on top and layer with any remaining

cheese.

5. Bake in a pre-heated oven (350 degrees) for 30-35 minutes or until a

knife can be inserted and come out almost dry. It will become solid as

it cools. Tastes almost sinful, however, without the crust it is relatively

low in calories.

This makes 8 servings.

 

 

 

 

 

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