Crustless Mushroom-Spinach Quiche Recipe

Crustless Mushroom-Spinach Quiche Recipe

  • 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
  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.
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