Crustless Spinach and Mushroom Quiche
11g CARB
Serves 8
hands on 20 min.
slow cook 5 hr.
- Nonstick cooking spray
- 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
- 4 slices turkey bacon
- 1 Tbsp. olive oil
- 2 cups coarsely chopped fresh portobello mushrooms
- ½ cup chopped orange sweet pepper
- 1 cup shredded Swiss cheese (4 oz.)
- 8 eggs, lightly beaten, or 2 cups refrigerated or frozen egg product, thawed
- 2 cups reduced-fat milk
- 1 Tbsp. snipped fresh chives or 1 tsp. dried chives
- ¼ tsp. salt
- ¼ tsp. black pepper
- ½ cup low-fat biscuit mix
- Salsa (optional)
1. Line a 3½- or 4-qt. slow cooker with a disposable slow cooker liner. Lightly coat liner with cooking spray. Press spinach with paper towels to remove as much liquid as possible.
2. In a 10-inch skillet cook bacon until crisp. Drain and chop bacon. Discard drippings. In the same skillet heat oil over medium. Add mushrooms and sweet pepper; cook until tender. Stir in spinach and cheese.
3. In a bowl combine eggs, milk, chives, salt, and black pepper. Stir into spinach mixture in skillet. Gently fold in biscuit mix. Pour mixture into the prepared cooker. Sprinkle with bacon.
4. Cover and cook on low 5 to 6 hours or high 2 to 3 hours or until a knife inserted into center comes out clean. Turn off cooker. If possible, remove crockery liner from cooker. Let stand 15 to 30 minutes.
5. Carefully lift disposable liner from cooker and transfer quiche to a cutting board. Peel back liner and cut quiche into eight slices. If desired, serve with salsa.
PER SERVING (1 slice each) cal 243, fat 15 g (6 g sat. fat), chol 237 mg, sodium 455 mg, carb 11 g (1 g fiber, 5 g sugars), pro 17 g
