Crustless Spinach Quiche

I've never made a quiche before in my life so this should be interesting. I'm excited to see how it tastes!    

Suggested total time: 1 hour
Recipe: Crustless Spinach Quiche (via www.tasteofhome.com)
Ingredients:

• 3 ounces reduced fat cream cheese, softened
• 1 cup fat-free milk
• 1 cup egg substitute
• 1/4 teaspoon pepper
• 3 cups shredded reduced-fat Cheddar cheese
• 1 (10-ounce) package frozen chopped spinach, thawed & squeezed dry
• 1 cup frozen chopped broccoli, thawed and well drained
• 1 small onion, finely chopped
• 5 fresh mushrooms, sliced

Preparation:

• In a small mixing bowl, beat cream cheese.
• Add milk, egg substitute and pepper; beat until smooth.
• Stir in the remaining ingredients.
• Transfer to a 10-inch quiche pan coated with non-stick cooking spray.
• Bake at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out cleanly.

The recipe was easy to follow and I substituted a lot of different things for some of the ingredients. I used Tofutti cream cheese - the flavor was “Herbs & Chives.” It added an extra kick to the recipe. I did not use an egg substitute - my local grocery store did not have any in stock so I used 4 eggs instead. I used fresh broccoli instead of frozen and shredded four baby carrots to add more flavor and nutrients to the recipe. Instead of reduced-fat cheese, I used Veggie Shreds lactose-free cheddar cheese and I opted to add Tone’s minced onion (1/4 of a cup) instead of spending time crying while cutting the onion.

I don’t own a quiche pan so I used a glass pie pan instead. There was too much to fit into the pan so I made mini crustless spinach quiche in a cupcake pan. I would say that the cook time was about 10 minutes longer than the suggested time and I don’t know if that was because I used a different pan or not. It smelled so good while it was cooking and it tasted delicious too!

Photo of the finished product:


Next week’s recipe: Cornmeal Pancakes