Crustless Spinach Quiche

When you're cutting back on carbs, a quiche minus the pastry crust is the way to go.


8 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Nutritional Information

Calories 198
Caloriesfromfat 0.0 %
Fat 10.4 g
Satfat 6.7 g
Monofat 0.0 g
Polyfat 0.0 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


3 ounces 1/3-less-fat cream cheese, softened
1 cup fat-free milk
1 cup 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 whole mushrooms, sliced
Salsa (optional)


1. Preheat oven to 350°.

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

3. 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.

4. 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.

5. Cut into 8 wedges, and serve with salsa, if desired (salsa not included in analysis).

carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note