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Crustless Mushroom-Spinach Quiche

Crustless Mushroom-Spinach Quiche

"'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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Ingredients

1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  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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Reviews

Read all reviews 14
  1. 16 Ratings

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Most helpful positive review

This is delicious. It fits nicely into a 9 inch pie plate, so it's not necessary to use a springform pan

Most helpful critical review

This recipe was fairly basic. A good way to get rid of leftover or random veggies. The cheeses can certainly be changed out to whatever you have on hand as well. I used an 8x8 pyrex dish in l...

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This is delicious. It fits nicely into a 9 inch pie plate, so it's not necessary to use a springform pan

This is good. I made it as written using real eggs (5 large = approx 1-1/4 cups) and I left out the zucchini as I didn't have any. This sets up nicely and the flavor was good. Thanks for the re...

This recipe was good enough for my guests to ask for a copy. It is filled with lots of veggies and the fresh herbs add flavor. Next time I will put in more thyme. Love the fact that it has he...

This turned out great. I used peeled asparagus instead of zucchini. A red bell pepper instead of a green one (it made the dish look prettier). Six eggs that almost reached 1 1/4 cups instead ...

This was the first time I've ever tried a quiche. I subbed cottage cheese for the Ricotta, and didn't use a springform pan. A 9-inch pie dish worked fine, but it took longer to cook. I also turn...

LOVED IT!! I really enjoy making 'crustless quiche', it's so much better for you! This one has an abundance of wonderful, healthy veggies and great flavour too, I used red/orange peppers in pl...

I went on a gluten free diet about a year ago and haven't regretted it once. However, I have missed a few of my favorite comfort foods, so I was thrilled to find this crustless quiche recipe. ...

This was good, except I guess I don't like spinach in my quiche. I used fresh because that's what I had. Next time, I will stuff it full of other veggies and skip the spinach. I used more egg,...

This was great! I was in a hurry at the store & didn't find ricotta cheese right away, so I used cottage cheese (lower in fat - bonus!). Because cottage cheese contains so much water, I should...

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