Spinach Mushroom Quiche
1 package (8 oz.) Neufchatel cheese
1/3 cup skim milk
1 package (10 oz) frozen chopped spinach, thawed and drained
3/4 cup grated reduced fat mozzarella cheese
1 teaspoon dried onion flakes
1 small can mushrooms, drained
1/2 teaspoon salt
1/4 teaspoon allspice
If you would like to make this gluten-free or save calories, this quiche can be crustless if you use a non-stick pan and spray it with (flourless/gluten-free) non-stick cooking spray.
You can also make a cracker crust with your favorite whole grain or gluten-free cracker crumbs drizzled with a little butter or olive oil, and pressed into the bottom of the pan. Traditional pie crust or puff pastry work too.
Preheat oven to 425°. Beat cream cheese until smooth, and then gradually add eggs and milk. Blend in the rest of the ingredients. Pour into pan over crust if using. Bake about 25-30 minutes until filling is set. Cool before serving.