How to Make Crustless Spinach and Mushroom Quiche
10 min prep time
37 min cook time
2servings
1 quiche
Step-By-Step Instructions:
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Preheat the oven to 350 degrees F. Lightly spray two 10-ounce ovenproof custard cups or individual pie pans with cooking spray. Place on a shallow baking sheet.
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In a large non-stick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms and green onions for 2 minutes, stirring occasionally.
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Stir in the port. Reduce the heat to medium low and cook for 3–4 minutes, or until all the liquid is absorbed. Stir in the garlic and cook for 30 seconds to 1 minute, or until fragrant.
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Remove from heat. Add the spinach. Using a spoon, separate it into small pieces.
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Put the cornstarch in a medium bowl. Slowly pour in the milk, whisking to dissolve it. Whisk in the remaining ingredients and stir in the mushroom mixture. Divide between the custard cups.
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Bake for 30 minutes or until the centers are puffed and set (they don’t jiggle when gently shaken). Let stand for 5 minutes before serving.
Nutrition facts
2 Servings
-
Serving Size
1 quiche
-
Amount per serving
Calories
200
- % Daily value*
-
Total Fat
6g
8%-
Saturated Fat
2g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
20mg
7% -
Sodium
330mg
14% -
Total Carbohydrate
19g
7%-
Dietary Fiber
4g
14% -
Total Sugars
10g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
17g
-
Potassium
973mg
21%