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Thread: Crustless Spinach & Mushroom Quiche

  1. #1
    Join Date
    Jan 2003
    Location
    Central Oregon
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    Crustless Spinach & Mushroom Quiche

    3 eggs
    1 cup 1% or skim milk
    10 16 oz spinach, thawed and squeezed dry
    4-6 oz sliced mushrooms
    2 oz low-fat cheddar cheese
    1 oz Asiago cheese
    Spices to taste (salt, pepper, paprika, Tabasco)
    Cooking Spray
    Salsa (optional)

    Spray a 7x9 inch glass pan with cooking spray. Lay mushrooms down in the pan evenly and top with spinach. Spread the shredded cheese out over the veggies evenly. In a bowl, beat the eggs, milk, and spices together. Pour the liquid over the veggies and cheese. Bake for 50 minutes to an hour in a 350* oven. Serve with salsa if desired.

    Serves 6 at 2 points each
    273.8/266.8/164
    restart 1 November 14

  2. #2
    Join Date
    Oct 2001
    Location
    Boston, MA
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    This sounds EXCELLENT!! Thanks so much for sharing. I absolutely love quiche variations - especially crustless ones.

  3. #3
    Join Date
    Oct 2001
    Location
    Lincoln Park, NJ
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    Post

    Hey, can anyone tell me what Asiago cheese is ?
    Never heard of it. Do you have to purchase it somewhere special. The receipe sounds wonderful and I want to make it. Just let me know please Thanks !

    Janet
    Joined WW May 5,2003<br />SW: 237<br />CW: 186.8<br />GW: 130 <br />Joined Curves on 8/6/03. Love it!<br /><br />"Always take care of You first".

  4. #4
    Join Date
    Oct 2001
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    Boston, MA
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    Asiago cheese is usually found near other hard cheeses such a parmesan or romano. It's usually grated/shredded and in a plastic container. I'm srue you can buy it whole, though, like parmesan.

    I love the flavor of asiago cheese but it's quite similiar to parmesan if you want to use parmesan instead!

  5. #5
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    What Gillie said!

    I use Asiago because one ounce packs a punch of flavor. FYI - I use Cabot's 75% reduced fat cheddar as the low-fat cheese; 1 oz = 1 point.
    273.8/266.8/164
    restart 1 November 14

  6. #6

    Post

    bump
    Maureen
    235/186.2/155
    Made Goal 1/26/05
    Made Lifetime 3/9/05

    Getting healthy is hard but NOT impossible!!!

  7. #7
    Join Date
    Feb 2002
    Location
    Vermont, USA
    Replies
    484

    Post

    I made this earlier this week.
    I really liked it!
    Thanks for sharing the recipe.

  8. #8
    Join Date
    May 2002
    Location
    southern Virginia
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    Paris, why don't you write a cookbook???? Your recipes are ALWAYS so fabulous!!
    ---Katie, CEO of Me, Inc & living my new-normal
    highest:375(fall '98),5'4"//11-19-08 WW restart:277//current:247//2nd 10%:225//NEXT MINI GOAL:239//goal:150
    *He leadeth me.

  9. #9

    Post

    u think you could freeze this in portions to use all week???
    Start WW on 9-23-03<br />September -3.4<br />October -12.6<br />November -8.6<br />December -4.8<br />January - -5.6<br />February - -6.8<br />March - -4.0<br />Total Loss -38.8<br />Viscountess Sweet Flower

  10. #10
    Join Date
    Jan 2003
    Location
    Central Oregon
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    Thank you, Katie! I am working on that, lol!

    Debbie, you can freeze it. We eat ours all week and just keep it covered in the 'fridge for 4-5 days.
    273.8/266.8/164
    restart 1 November 14

  11. Default Re: Crustless Spinach & Mushroom Quiche

    Sounds delish!
    MT
    MT


  12. #12

    Default Re: Crustless Spinach & Mushroom Quiche

    So goood and low points thank you, the bottom was a tad watery from the mushrooms and tips guys?

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