Monday, June 27, 2011

Crustless Mushroom Spinach Tart Recipe

I tried out a new recipe last night and it was a big hit! We only had one piece left and my husband ate that for lunch today. I got the recipe from Taste of Home's Guilt Free Cooking cook book. Here's the recipe:

2 tbsp. seasoned bread crumbs
1/2 lb. fresh mushrooms, sliced
1/2 c. chopped onion
2 tbsp. olive oil
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 c. 2% milk (I had fat free and it worked out fine)
1 c. egg substitute
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 shredded reduced fat Mexican cheese blend, divided
1/3 c. grated Parmesan cheese

1. Coat a 9 in. pie plate with cooking spray. Sprinkle bottom and sides with crumbs; shake out  the excess. Set plate aside.
2. In a nonstick skillet, saute mushrooms and onion in oil for 12-14 minutes or until all of the liquid has evaporated. Remove from the heat; stir in spinach.
3. In a bowl, combine the milk, egg substitute, salt and pepper. Stir in the spinach mixture, 1 cup Mexican cheese blend, and Parmesan cheese. Pour into prepared pie plate. Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean. Sprinkle remaining Mexican cheese blend around edge of tart. Let stand for 5 minutes before slicing.

To me this is sort of like a quiche but without the crust. It yields 6 servings and 1 slice is 218 calories. Not bad!

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