Crustless Spinach Mushroom Quiche

1. 1

   Preheat oven to 375F (190C).

2. 2

   Lightly coat an 8-inch pie pan with non-stick cooking spray.

3. 3

   In a 3-quart saucepan cook the mushrooms and spinach until wilted, about 4 to 5 minutes.

4. 4

   Drain mushrooms in a colander, and squeeze spinach to remove excess moisture.

5. 5

   Chop spinach lightly, and set mushrooms and spinach aside.

6. 6

   In a medium-sized bowl whisk together the eggs and defrosted egg replacement, then stir in the grated cheese, milk, tarragon, pepper and salt.

7. 7

   Add the mushrooms and spinach, and mix well.

8. 8

   Pour the egg-vegetable mixture into the pie pan, and bake for 30 minutes on middle oven shelf.

9. 9

   Let cool for 10 minutes to set before cutting.

10. 10

    Cut into 16 wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.