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QUICHE - CRUSTLESS: MUSHROOM / SPINACH
Ingredients
2
1
1
1
3
3
1
c.
/2 lb.
/2
Cooked spinach (drained)
Mushrooms
Quart envelope non-fat powdered milk
Whole onion
Fertile eggs
Grated low-fat Jack cheese
Liquid from spinach/mushrooms
Lg.
/4 c.
c.
1
.
.
Cook spinach for 4 minutes, drain well and save liquid.
2
Slice mushrooms and onions, sauté with 2 tablespoons. of white wine
until onion starts to wilt.
3
.
.
Mix 1 cup of cooled liquid with powdered milk. Beat eggs well and
mix with milk liquid.
4
Mix spinach, onions, and mushrooms. Layer in a deep 9" pie pan,
alternating with cheese. Pour liquid on top and layer with any remain-
ing cheese.
5.
Bake in a pre-heated oven (350 degrees) for 30-35 minutes or until a
knife can be inserted and come out almost dry. It will become solid as
it cools. Tastes almost sinful, however, without the crust it is rela-
tively low in calories.
This makes 8 servings.
6
9
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