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Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche

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  • Makes: 8 servings
  • Prep 20 mins
  • Slow Cook 1 hr 45 mins to 2 hrs 45 mins (low)
  • Cool 15 mins
  • Carb Grams Per Serving: 13

Ingredients

  • Disposable slow cooker liner
  • Nonstick cooking spray
  • 1 10 - ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon olive oil
  • 2 cups coarsely chopped fresh portobello mushrooms
  • 1/2 cup chopped orange sweet pepper (1 small)
  • 3/4 cup shredded Swiss cheese (3 ounces)
  • 1/2 cup low fat packaged biscuit mix
  • 2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten
  • 2 cups lowfat milk
  • 1 tablespoon snipped fresh chives or 1 teaspoon dried chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Salsa (optional)

Directions

  1. Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner. Generously coat liner with cooking spray. Press spinach with paper towels to remove as much liquid as possible; set aside.
  2. In a large skillet heat oil over medium heat. Add mushrooms and sweet pepper; cook until tender, stirring occasionally. Stir in spinach, cheese, and biscuit mix.
  3. In a medium bowl combine egg product, milk, chives, salt, and black pepper. Stir into spinach mixture in skillet. Pour mixture into the prepared cooker.
  4. Cover and cook on low-heat setting for 1 3/4 to 2 3/4 hours or until a knife inserted in the center comes out clean, rotating the crockery liner 180 degrees halfway through the cooking time. Turn off cooker. If possible, remove crockery liner from cooker. Cool, uncovered, for 15 minutes.
  5. Top crockery liner with a cutting board. Holding the cutting board in place, invert to unmold quiche onto the cutting board. Remove the crockery liner and disposable slow cooker liner. Invert quiche again onto a serving platter; cut into slices. If desired, serve with salsa.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 158 cal., 6 g total fat (3 g sat. fat), 13 mg chol., 349 mg sodium, 13 g carb. (2 g fiber, 5 g sugars), 14 g pro.

Diabetic Exchanges

Vegetables (d.e): 0.5; Starch (d.e): 0.5; Lean Meat (d.e): 1.5; Fat (d.e): 0.5;