Did you know that April 16 is the day of the mushroom? To celebrate, we're bringing you one of our very favorite mushroom quiche recipes. This dish is simple, quick, and super healthful. What better day to give it a try?
- 2 cups sliced mushrooms
- 1 onion, diced medium
- 1 pound frozen chopped spinach, thawed and drained
- 1/2 cup plain bread crumbs
- 2 cups nonfat skim milk
- 1 cup nonfat egg substitute
- 1/2 cup Parmesan cheese
- 1/2 tsp each: garlic powder, black pepper, Italian seasoning
Preheat oven to 350°. Lightly spray a large nonstick skillet with vegetable oil cooking spray and heat over medium high heat. Saute onion and mushrooms in the oil until they are golden - about three minutes. Add spinach and cook for four more minutes. Add bread crumbs, stir, and place the mixture into a deep dish quiche pan.
Combine the remaining ingredients in a medium mixing bowl and pour everything over the vegetables in the quiche pan. Bake for 35-45 minutes or until the center of the quiche is firm. Allow to stand for 5 minutes before cutting and serving.
Serves 6. Per 1/6 pie serving -- Calories: 160, Total Fat: 3.5 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 10 mg, Sodium: 410 mg, Carbohydrates: 18 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 15 g.
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Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.