Crustless Mushroom-Spinach Quiche Recipe
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Crustless Mushroom-Spinach Quiche

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."

Rating: This weblink has been rated 9 times with an average star rating of 4.6 Read Reviews (7)

Rate/Review | 947 people have saved this

Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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

  1. 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.
  2. In a large bowl, combine ricotta cheese and egg substitute. Stir in the spinach, feta, parsley, thyme, salt and pepper. Stir in mushroom mixture.
  3. 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.

Footnotes

  • 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2007 by MommaKass Supporting Member (Click to learn more about Supporting Membership)
This is delicious. It fits nicely into a 9 inch pie plate, so it's not necessary to use a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2009 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
This is good. I made it as written using real eggs (5 large = approx 1-1/4 cups) and I left... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2007 by willfear 
This recipe was good enough for my guests to ask for a copy. It is filled with lots of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2008 by Cook4U 
This was the first time I've ever tried a quiche. I subbed cottage cheese for the Ricotta, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2009 by Elis 
delicious! used fresh spinach and eggs. My kids (3 and 1 yr old) loved it too MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2009 by HeatherM 
This is a wonderful recipe, and a great way to have quiche without the bread. We loved it! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by kristen 
I went on a gluten free diet about a year ago and haven't regretted it once. However, I have... MORE

 
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