Recipe - Crustless Spinach Mushroom Quiche

6 ounce Mushrooms; cut or sliced up
10 ounce Spinach; fresh, washed and
stems removed
2 Eggs
1 ct Cholesterolfree egg replace
ment; liquid (8 oz.)
One half cup Parmesan cheese; grated
One half cup Skim milk
1 teaspoon Tarragon; fresh (or One half tsp
dried)
One half teaspoon Black pepper; freshly
ground
One fourth teaspoon Salt

1. Preheat oven to 375 F. Lightly coat an 8inch pie pan with nonstick
cooking spray. 2. In a 3quart saucepan cook the mushrooms and spinach
until wilted, about 4 to 5 minutes. Drain mushrooms in a colander, and
squeeze spinach to remove excess moisture. Chop spinach lightly, and set
mushrooms and spinach aside. 3. In a mediumsized bowl whisk together the
eggs and defrosted egg replacement, then stir in the grated cheese, milk,
tarragon, pepper and salt. Add the mushrooms and spinach, and mix well. 4.
Pour the eggvegetable mixture into the pie pan, and bake for 30 minutes on
middle oven shelf. Let cool for 10 minutes to set before cutting. Cut into
16 wedges. Yield: Makes 16 thin wedges. Each serving has approximately 55
calories, 4.7 g. protein, 3.3 g. total fat (1.9 g. unsaturated fat, 1.1 g.
saturated fat), 2.2 g. carbohydrates, 29 mg. cholesterol, 0.8 g. fiber, 145
mg. sodium, 84 mg. calcium. Exchanges per serving: 2/3 meat, One half vegetable.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini