Crustless Mushroom-Spinach Quiche

SUBMITTED BY: Mary Ann Dell

"'My aunt gave me this wonderful recipe, and I adapted it a bit,' writes Mary Ann Dell from Phoenixville, Pennsylvania. 'It's a tasty vegetarian dish that's easy to prepare and full of nutritious vegetables.' Because it doesn't have a crust, it's just right for low-carb diets."

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PREP TIME	20 Min
COOK TIME	45 Min
READY IN	1 Hr 5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 1/2 cups sliced fresh mushrooms
1 1/2 cups thinly sliced zucchini
1 cup chopped green pepper
1/2 cup chopped onion
1 clove garlic, minced
2 teaspoons canola oil
1 (15 ounce) container part-skim ricotta cheese
1 1/4 cups egg substitute
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3/4 cup crumbled feta cheese
1 tablespoon minced fresh parsley
1 1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, seeded and chopped

DIRECTIONS

Line the bottom of a 9-in. springform pan coated with nonstick cooking spray with heavy-duty foil; set aside. In a large nonstick skillet, saute the mushrooms, zucchini, green pepper, onion and garlic in oil until tender; drain.
In a large bowl, combine ricotta cheese and egg substitute. Stir in the spinach, feta, parsley, thyme, salt and pepper. Stir in mushroom mixture.
Transfer to prepared pan. Bake at 350 degrees F for 45-55 minutes or until edges are lightly browned and a knife inserted near the center comes out clean. Let stand for 10 minutes. Carefully remove sides of pan. Top each serving with tomatoes.

FOOTNOTE

Nutritional Analysis: 1 slice equals 244 calories, 13 g fat (7 g saturated fat), 36 mg cholesterol, 625 mg sodium, 13 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.