*  Exported from  MasterCook  *
 
                     CRUSTLESS SPINACH MUSHROOM QUICHE
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       oz           Mushrooms -- sliced
   10       oz           Spinach -- fresh, washed and
                         -stems removed
    2                    Eggs
    1       ct           Cholesterol-free egg replace
                         -ment -- liquid (8 oz.)
      1/2   c            Parmesan cheese -- grated
      1/2   c            Skim milk
    1       t            Tarragon -- fresh (or 1/2 tsp
                         -dried)
      1/2   ts           Black pepper -- freshly
                         -ground
      1/4   ts           Salt
 
   1.  Preheat oven to 375 F.  Lightly coat an 8-inch pie pan with non-stick
   cooking spray. 2. In a 3-quart saucepan cook the mushrooms and spinach
   until wilted, about 4 to 5 minutes. Drain mushrooms in a colander, and
   squeeze spinach to remove excess moisture. Chop spinach lightly, and set
   mushrooms and spinach aside. 3. In a medium-sized bowl whisk together the
   eggs and defrosted egg replacement, then stir in the grated cheese, milk,
   tarragon, pepper and salt. Add the mushrooms and spinach, and mix well. 4.
   Pour the egg-vegetable mixture into the pie pan, and bake for 30 minutes on
   middle oven shelf.  Let cool for 10 minutes to set before cutting. Cut into
   16 wedges. Yield: Makes 16 thin wedges. Each serving has approximately 55
   calories, 4.7 g. protein, 3.3 g. total fat (1.9 g. unsaturated fat, 1.1 g.
   saturated fat), 2.2 g. carbohydrates, 29 mg. cholesterol, 0.8 g. fiber, 145
   mg. sodium, 84 mg. calcium. Exchanges per serving: 2/3 meat, 1/2 vegetable.
  
 
 
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