Crustless Mushroom Spinach Tart Food

CRUSTLESS MUSHROOM SPINACH TART

Steps:

• Coat a 9-in. pie plate with cooking spray. Sprinkle bottom and sides with bread crumbs; shake out the excess. Set plate aside., In a nonstick skillet, saute mushrooms and onion in oil for 12-14 minutes or until all of the liquid has evaporated. Remove from the heat; stir in spinach., In a bowl, combine the milk, egg substitute, salt and pepper. Stir in the spinach mixture, 1 cup Mexican cheese blend and Parmesan cheese. , Pour into prepared pie plate. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle remaining cheese around edge of tart. Let stand for 5 minutes before slicing.

CRUSTLESS SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat 1 1/2 teaspoon olive oil in a nonstick oven-safe skillet over medium heat; cook and stir green onions and garlic in the hot oil until the garlic is fragrant but not browned, about 1 minute. Stir in spinach, cover skillet, and cook until spinach is wilted, about 5 minutes. Transfer spinach to a large bowl.
• Heat 1 1/2 teaspoon olive oil in same skillet and turn heat to medium-high. Cook and stir mushrooms until lightly browned, about 5 minutes; remove from heat.
• Squeeze any moisture from spinach mixture and stir into mushrooms. Beat eggs in a bowl until thoroughly combined. Stir eggs into the spinach-mushroom mixture; thoroughly stir in feta and jalapeno yogurt cheeses.
• Spoon the mixture back into the skillet; use a spoon to level surface. Wipe any filling from edge of skillet above the filling with a paper towel.
• Bake in the preheated oven until the quiche is golden brown, about 45 minutes. Let cool slightly before cutting into slices.

SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10-inch pie dish.
• Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
• Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
• Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.

CRUSTLESS MUSHROOM SPINACH TART

Steps:

• Coat a 9 inch pie plate with nonstick cooking spray.
• Sprinkle bottom and sides with bread crumbs; Shake out the excess. Set plate aside.
• In a nonstick skillet, saute mushrooms and onions in oil for 12-14 minutes, or untill all of the liquid has evaporated.
• Remove from the heat. Stir in spinach.
• In a bowl, combine the milk, eggs, salt and pepper.
• Stir in the spinach mixture, 1 cup of the Mexican cheese blend and all of the parmesan cheese.
• Pour into the prepared pie plate.
• Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.
• Sprinkle remaining 1/4 cup cheese around edges of the tart. Let stand 5 minutes before slicing.

CRUSTLESS SPINACH QUICHE

Steps:

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

LOW FAT CRUSTLESS MUSHROOM QUICHE

Steps:

• Preheat oven to 350*F.
• In a nonstick skillet, saute onion and mushrooms in 2 -3 tbsp of water until almost tender.
• Add spinach and cook until all moisture is evaporated (about 4 minutes).
• Add bread crumbs, stir and place into a quiche pan which has been sprayed with nonstick cooking spray.
• Combine remaining ingredients in medium mixing bowl and pour over vegetables in quiche pan.
• Bake for 35 to 45 minutes or until firm in center.
• Allow to stand for 5 minutes before cutting and serving.

CRUSTLESS MUSHROOM AND SPINACH PIE

Steps:

• Preheat the oven to 350°F. Lightly spray a deep 9-inch pie pan with cooking spray.
• In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms and onion for 3 minutes, or until tender, stirring frequently.
• Stir in the garlic. Cook for 30 seconds, stirring frequently.
• Pour in the milk. Heat for 1 1/2 to 2 minutes, or until hot but not boiling. Remove from the heat.
• Stir in the spinach, rice, egg substitute, Jarlsberg, Parmesan, nutmeg, and 1/4 teaspoon hot-pepper sauce, breaking up any large clumps of spinach. Carefully pour into the pie pan.
• Bake for 30 to 35 minutes, or until a knife inserted into the center of the pie comes out clean. Sprinkle with additional hot sauce.
• Cook's Tip on Draining Spinach
• A potato ricer, a gadget that resembles a very large garlic press, is ideal for making creamy mashed potatoes. As a bonus, it is handy for easily pressing water out of cooked or thawed spinach.
• Cook's Tip on Jarlsberg Cheese
• A mild Swiss-style cheese with large irregular holes, Jarlsberg is smooth and melts readily. Check the gourmet cheese section of the supermarket for the low-fat variety of this delicious cheese. If you can't find it, you can substitute low-fat Swiss, but the total fat, saturated fat, and sodium of the Swiss will be higher.
• nutrition information
• (Per Serving)
• Calories: 236
• Total Fat: 6.0g
• Saturated: 2.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 13mg
• Sodium: 323mg
• Carbohydrates: 28g
• Fiber: 4g
• Sugars: 7g
• Protein: 19g
• Dietary Exchanges
• 1 1/2 Starch
• 1 Vegetable
• 2 Lean Meat