Crustless Mushroom Spinach Tart Food

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CRUSTLESS MUSHROOM SPINACH TART



Crustless Mushroom Spinach Tart image

"No coaxing is necessary to get my husband to eat his spinach when I stir it into this tempting tart," says Mary Lopez of Willow Creek, California. "With no crust, this cheesy veggie dish is so easy to prepare. The aroma alone will be enough to bring your family to the table.

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons seasoned bread crumbs
1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup 2% milk
1 cup egg substitute
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups shredded reduced-fat Mexican cheese blend, divided
1/3 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 218 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 459mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CRUSTLESS SPINACH AND MUSHROOM QUICHE



Crustless Spinach and Mushroom Quiche image

I decided to make a quiche so I could have something delicious to eat in the mornings for breakfast. I searched the web and found a few quiche recipes and then adapted my own from the basic ingredients. This was, to my surprise, super easy AND super delicious. Use lactose-free margarine instead of olive oil if desired, and jalapeno yogurt cheese, goat-milk Cheddar, or some combination. Enjoy!

Provided by ChefChris

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h25m

Yield 8

Number Of Ingredients 9

1 ½ teaspoons olive oil
5 green onions, chopped
2 cloves garlic, finely chopped
1 (6 ounce) bag fresh baby spinach
1 ½ teaspoons olive oil
8 fresh mushrooms, sliced
4 eggs
8 ounces sheep-milk feta cheese, crumbled
1 pound jalapeno yogurt cheese, shredded

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.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 3.6 g, Cholesterol 158.7 mg, Fat 26.7 g, Fiber 0.9 g, Protein 20.7 g, SaturatedFat 15.4 g, Sodium 735.2 mg, Sugar 2 g

SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE



Simple Crustless Spinach and Mushroom Quiche image

A simple quiche that doesn't require a great deal of time to prepare but still has good flavor.

Provided by S Long

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h5m

Yield 6

Number Of Ingredients 13

2 tablespoons butter
2 cups sliced mushrooms
2 cups reduced-fat sour cream
4 eggs
½ cup grated Parmesan cheese
¼ cup all-purpose flour
1 tablespoon heavy whipping cream
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
6 drops hot pepper sauce, or more to taste
½ (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Cheddar cheese

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.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 10.6 g, Cholesterol 214.4 mg, Fat 32.4 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 19.2 g, Sodium 582.9 mg, Sugar 1.4 g

CRUSTLESS MUSHROOM SPINACH TART



Crustless Mushroom Spinach Tart image

Adapted from Taste of Home, Light & Tasty. You can add more or less spinach and mushrooms to suit your taste. Omit the breadcrumbs and it is South Beach Phase 1 friendly. If you use whole wheat breadcrumbs, as we did, it's good for phase 2. Enjoy!

Provided by Temperance

Categories     Breakfast

Time 1h5m

Yield 5 serving(s)

Number Of Ingredients 11

2 tablespoons breadcrumbs
4 ounces fresh sliced mushrooms
1/2 cup chopped onion
2 tablespoons olive oil
5 ounces chopped fresh spinach
1 cup 1% low-fat milk
5 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups reduced-fat Mexican cheese blend, divided
1/3 cup grated parmesan cheese

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.

Nutrition Facts : Calories 209.7, Fat 13.1, SaturatedFat 3.9, Cholesterol 194.3, Sodium 378.7, Carbohydrate 10.6, Fiber 1.5, Sugar 4.4, Protein 13

CRUSTLESS SPINACH QUICHE



Crustless Spinach Quiche image

I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe-and he was one of them! -Melinda Calverley, Janesville, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 251 calories, Fat 18g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 480mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

LOW FAT CRUSTLESS MUSHROOM QUICHE



Low Fat Crustless Mushroom Quiche image

Make and share this Low Fat Crustless Mushroom Quiche recipe from Food.com.

Provided by Annacia

Categories     Lunch/Snacks

Time 53m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups sliced mushrooms
1 onion, diced medium
10 ounces chopped spinach, thawed and sqeezed dry
1/4 cup plain breadcrumbs
2 cups skim milk
8 egg whites (1 cup egg whites)
1/4 cup parmesan cheese
1 teaspoon garlic powder
1 teaspoon italian seasoning
1/2 teaspoon fresh cracked black pepper

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.

Nutrition Facts : Calories 118, Fat 2, SaturatedFat 1, Cholesterol 5.3, Sodium 257.4, Carbohydrate 13.1, Fiber 1.8, Sugar 2.1, Protein 12.6

CRUSTLESS MUSHROOM AND SPINACH PIE



Crustless Mushroom and Spinach Pie image

Categories     Sauce     Mushroom     Brunch     Bake     Low Fat     Dinner     Spinach

Yield serves 4, 1 wedge per serving

Number Of Ingredients 13

Cooking spray
1 teaspoon olive oil
4 ounces presliced fresh button mushrooms
1/2 cup chopped onion
1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced
1 1/2 cups fat-free milk
1 10-ounce package frozen chopped spinach, thawed, drained well, and squeezed dry
1 cup uncooked instant brown rice
1/2 cup egg substitute
3 slices (3/4 ounce each) low-fat Jarlsberg cheese, cut into 1-inch strips
1/4 cup shredded or grated Parmesan cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon red hot-pepper sauce, plus more for sprinkling if desired

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

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