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Crustless Spinach and Mushroom Quiche
10 min prep time
30 min cook time
2servings
How to Make Crustless Spinach and Mushroom Quiche
This low-carb breakfast recipe is designed for two. Perfect for a hearty breakfast, but also works for lunch or dinner.
10 min prep time
30 min cook time
2servings
1 quiche
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Step-By-Step Instructions:
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Preheat the oven to 350° F. Lightly spray two 10-ounce ovenproof custard cups or individual pie pans with cooking spray. Place on a shallow baking sheet.
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In a large non-stick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms and green onions for 2 minutes, stirring occasionally. Stir in the port. Reduce the heat to medium low and cook for 3 to 4 minutes, or until all the liquid is absorbed. Stir in the garlic and cook for 30 seconds to 1 minute, or until fragrant. Remove from heat. Add the spinach. Using a spoon, separate it into small pieces.
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Put the cornstarch in a medium bowl. Pour in the milk, whisking to dissolve. Whisk in the remaining ingredients. Stir in the mushroom mixture. Pour into custard cups.
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Bake for 30 minutes, or until the centers are puffed and set (don’t jiggle when gently shaken). Let stand for 5 minutes before serving.
Nutrition facts
2 Servings
-
Serving Size
1 quiche
- Amount per serving Calories 205
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Total Fat
7g
- Saturated Fat 3.2g
- Cholesterol 20mg
- Sodium 395mg
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Total Carbohydrate
16g
- Dietary Fiber 3g
- Protein 20g
Ingredients
canola or corn oil
1 tsp
Portobello mushrooms (stemmed and sliced)
6 oz
green onion (scallion) (chopped)
3 stalks
port
2 tbsp
medium garlic (minced)
2 clove
frozen spinach (chopped, about 2 1/2 ounces, thawed and squeezed dry)
1 cup
Cornstarch
1 tsp
milk (fat-free)
3/4 cup
egg substitute
1/2 cup
shredded part-skim mozzarella cheese
1/4 cup plus 2 tbsp
Parmesan cheese (shredded or grated)
1 tbsp
pepper
1/8 tbsp
ground nutmeg
1 tsp
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