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Avocado & Tomato Egg Salad
Herbed Eggs with Tomato
Magic Bean Soup with Sweet Corn & Bell Peppers
Fresh Berry Crumble
Grilled Citrus Tilapia
Spinach Mushroom Quiche
Carrot, Pecan & Apple Salad
Fresh Fruit Parfait
Ginger Orange Spritzer
Spinach Mushroom Quiche

 

 


 

 
Spinach Mushroom Quiche


Spinach Mushroom Quiche

 

Filling:
1 package (8 oz.) Neufchatel cheese
1/3 cup skim milk
3 eggs
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

Crust:

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.



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