Crustless Spinach Mushroom Quiche-81 kcal w/pic!

I created a modification of a quiche recipe recently posted to the Community topics. Very easy, tasty, and low in calories. No oil is used in this recipe, except for spraying the pie pan before adding ingredients.



Crustless Spinach Mushroom Quiche
Serves 6 (from 9-inch pie pan)

Ingredients:

16 oz of fresh mushrooms, sliced (2 small boxes from produce section)
1 small onion sliced thin
1 TBS minced garlic (I used the garlic already minced in a jar)
2 cups of frozen chopped spinach (2 cups after you have thawed and drained the chopped frozen spinach)
red pepper flakes
salt (if desired)
Pepper

Custard:

1/2 cup unsweetened almond milk
1 cup Egg Beaters or generic equivalent
1/2 cup low moisture part skim shredded mozzarella cheese
1/2 tsp nutmeg

Preheat the oven to 375 degrees F. Spray a 9-inch pie dish with Pam or the equivalent.

Cook mushrooms in a pan until they just begin to get soft. Remove and set aside in a bowl and leave their juice in the pan. Add sliced onions, red pepper flakes and garlic to the pan. Cook until onions are tender. Add the mushrooms and spinach to the pan and cook until the liquid evaporates. Add salt and additional pepper if desired. Cool a bit before adding to the liquid ingredients

In a separate large bowl, mix together almond milk, cheese, egg beaters and nutmeg. Add pan ingredients to the liquid ingredients. Pour into a sprayed 9-inch pie pan.

Bake at 375 for 35 minutes. Allow to cool a bit before you cut it.
Cut in 6 pieces.

Nutrition Info per serving:

Calories Carbs Fat Protein Fiber Sodium
81 6 2 10 2 190