Crustless Spinach Quiche

Name: Crustless Spinach Quiche
Ingredients: 3 ounces 1/3-less-fat cream cheese (Neufchatel), softened; 1 cup fat-free milk; 1 cup fat-free egg substitute; 1/4 teaspoon pepper; 3 cups (12 ounces) shredded reduced-fat Cheddar cheese; Cooking spray; 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 1 (10-ounce) package frozen chopped broccoli, thawed, drained, and squeezed dry; 1 small onion, finely chopped; 5 fresh whole mushrooms, sliced; Salsa (optional)

11 ingredients

4 steps

Ingredients

3 ounces 1/3-less-fat cream cheese (Neufchatel), softened
1 cup fat-free milk
1 cup fat-free egg substitute
1/4 teaspoon pepper
3 cups (12 ounces) shredded reduced-fat Cheddar cheese
Cooking spray
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (10-ounce) package frozen chopped broccoli, thawed, drained, and squeezed dry
1 small onion, finely chopped
5 fresh whole mushrooms, sliced
Salsa (optional)

Directions

1

Beat cream cheese in a large bowl at medium speed of an electric mixer until creamy. Add milk, egg substitute, and pepper; beat until smooth. Stir in cheese.
2

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Cook spinach and next 3 ingredients just until tender and liquid evaporates. Cool slightly.
3

Combine egg mixture and spinach mixture, stirring well. Pour into a 10-inch quiche dish coated with cooking spray. Bake, uncovered, at 350° for 45 to 50 minutes or until center is set. Remove from oven and cool on a wire rack 10 minutes.
4

Cut into 8 pieces, and serve with salsa, if desired.