Recipe: Crustless Spinach and Mushroom Quiche (food processor)

CRUSTLESS SPINACH AND MUSHROOM QUICHE

"The processor makes quick work of this healthy, flavor-packed quiche!"

1 (10 oz.) pkg. frozen spinach
1 large onion
1/2 cup red bell pepper
2 teaspoon canola oil
1/2 lb. mushrooms
2 cloves garlic, minced
2 slices whole wheat bread
1 egg plus 2 egg whites
3/4 cup skim milk
1/2 cup grated low-fat Swiss (or Cheddar cheese)
1 cup low-fat Ricotta cheese (or cottage cheese)
2 tablespoons grated Parmesan cheese
Salt and pepper, to taste
1 tablespoon minced fresh dill

Preheat oven to 350 degrees F. Spray a 10-inch ceramic quiche dish with non-stick spray (or spray miniature muffin pans very well).

Pierce package of spinach with a sharp knife in several places. Place on a microsafe plate and microwave on HIGH for 3 to 4 minutes, until defrosted. When cool, remove from package and squeeze dry.

In the processor, chop onion and red pepper with quick on/offs. In a large nonstick skillet, heat oil on medium-high. Saute onion and pepper until soft, about 5 minutes.

Chop mushrooms with quick on/offs. Add to skillet along with garlic. Saute 5 minutes longer. Remove from heat; cool slightly.

Process bread to make soft crumbs. Add spinach and process until fine. Add egg, egg whites, milk and cheeses; mix well. Add sauteed vegetables and mix with quick on/offs. Add seasonings and dill. Spoon mixture into prepared pan(s).

Bake at 350 degrees F until golden. Bake minis for 18 to 20 minutes or a large quiche for 40 to 45 minutes.

Reheats and/or freezes well

Makes 10 wedges or 3 dozen miniatures

Each miniature quiche contains 32 calories, 1.5 g fat (1 g saturated) and 10 mg cholesterol.

Each serving (1 wedge): 115 calories, 5.3 g fat (3.6 g saturated), 37 mg cholesterol, 9 g protein, 9 g carbohydrate, 220 mg sodium, 230 mg potassium, 1 mg iron, 2 g fiber, 240 mg calcium.

VARIATIONS:

GARDEN VEGETABLE QUICHE:
Omit spinach and mushrooms. Substitute a 10 oz. (300 9) pkg. frozen mixed vegetables (e.g. broccoli, cauliflower, carrots). Cook frozen vegetables as per package directions. Add to quiche mixture along with sauteed vegetables in Step 3.

TO BAKE IN A CASSEROLE:
Instead of using mini muffin tins, pour quiche mixture into a sprayed 7 x 11-inch casserole. Bake at 350 degrees F about 40 minutes. Cut into small squares.

FOR A CROWD:
Double the recipe and bake it in a sprayed 10x15-inch jelly roll pan. (Sometimes I sprinkle the bottom of the pan lightly with seasoned bread crumbs before adding quiche mixture.) Cut in large squares as a main dish or small squares as hors d'oeuvres.

Source: Mealleaniyumm! by Norene Gilletz