Ingredients for Crustless Dill Spinach Quiche With Mushrooms And Cheese
- Fresh Spinach
- Vegetable Oil
- 2 cloves garlic, minced (optional)
- Onion
- Mushroom
- 5% Fat Ricotta Cheese
- 2% Fat Cottage Cheese
- Cheddar Cheese
- Parmesan Cheese
- Egg
- 1 large egg white
- Fresh Dill
- Ground Black Pepper
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How to Make Crustless Dill Spinach Quiche With Mushrooms And Cheese
- Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with vegetable spray.
- Wash 10 oz (280g) fresh spinach thoroughly and shake off excess water.
- In a large skillet, cook the spinach over high heat with 1 tbsp water until wilted (about 2-3 minutes).
- Squeeze out excess moisture from the spinach. Chop and set aside.
- In a large nonstick skillet, heat 1 tbsp olive oil over medium heat.
- Add 1/2 cup chopped onion and 8 oz (225g) sliced mushrooms. Cook for 5 minutes, or until softened.
- Remove from heat and stir in the chopped spinach, 1 cup ricotta cheese, 1/2 cup cottage cheese, 1/2 cup shredded cheddar cheese, 1/4 cup grated Parmesan cheese, 2 large whole eggs, 1 large egg white, 2 tbsp fresh dill (chopped), and salt and pepper to taste.
- Mix all ingredients thoroughly until well combined.
- Pour the mixture into the prepared springform pan.
- Bake for 35-40 minutes, or until a knife inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
6g
Fat
23g
Carbs
2g
