LOW FAT CRUSTLESS MUSHROOM QUICHE
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
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
SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE
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
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
MUSHROOM PUDDING (OR CRUSTLESS MUSHROOM QUICHE)
This is a delicious mushroom appetizer/side dish that pairs well with a variety of foods and is simple to make. I first tried the dish at my mother-in-law's, and she adapts the dish every time she throws it together. Serve at room temp or slightly warm, and pairs deliciously with fresh spring onions/scallions on the side. (Cooking time is inactive time--dish is baking in the oven.)
Provided by jo_mama
Categories Onions
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Roughly chop the mushrooms into a large dice (uneven is fine). Dice the red pepper, the scallions, and the dill. Using a microplane, "zest" the garlic (or finely dice if you don't have a microplane).
- Saute the mushrooms until they release most of their juice (and salt and pepper to taste). Then add the red pepper and scallion whites to the pan and continue to saute until softened (and salt and pepper to taste). Then toss in the scallion greens, dill, and garlic and stir to combine (and salt and pepper to taste). Remove the pan from the stove and allow to cool to room temperature.
- In a mixing bowl, combine the ricotta, eggs, and mozzarella. Stir in the sauteed mixture until thoroughly combined.
- With olive oil, grease an 8 x 8 pyrex. Pour mixture into pyrex. Cook at 350 until pudding is set and top has browned (center will not be as brown as edges) (usually about 50 minutes).
- Allow to cool to room temp before slicing.
Nutrition Facts : Calories 80.2, Fat 6.1, SaturatedFat 2.9, Cholesterol 67.3, Sodium 41.6, Carbohydrate 1.5, Fiber 0.2, Sugar 0.5, Protein 4.9
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