Crustless Spinach Quiche

Oxmoor House
8 servings


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3 ounces 1/3-less-fat cream cheese (Neufchâtel), softened
1 cup fat-free milk
1 cup fat-free egg substitute
1/4 teaspoon pepper
3 cups (12 ounces) shredded reduced-fat Cheddar cheese
Cooking spray
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (10-ounce) package frozen chopped broccoli, thawed, drained, and squeezed dry
1 small onion, finely chopped
5 fresh whole mushrooms, sliced
Salsa (optional)


Prep: 20 Minutes
Cook: 50 Minutes
Cool: 10 Minutes

Beat cream cheese in a large bowl at medium speed of an electric mixer until creamy. Add milk, egg substitute, and pepper; beat until smooth. Stir in cheese.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Cook spinach and next 3 ingredients just until tender and liquid evaporates. Cool slightly.

Combine egg mixture and spinach mixture, stirring well. Pour into a 10-inch quiche dish coated with cooking spray. Bake, uncovered, at 350° for 45 to 50 minutes or until center is set. Remove from oven and cool on a wire rack 10 minutes.

Cut into 8 pieces, and serve with salsa, if desired.

Created date

January 2010

Nutritional Information

Calories 198
Fat 10.4 g
Satfat 6.7 g
Protein 19.6 g
Carbohydrate 5.4 g
Fiber 1.5 g
Cholesterol 29 mg
Iron 1.2 mg
Sodium 412 mg
Calcium 486 mg