Tom’s away playing in a golf tournament all day today so you know what that means. Lots of cooking! I’m going to have to have a lot of neighbors over or I’m going to have too much food in the house. Again. Anyway, gotta start with breakfast. And today is a PV today. So I’m loading up on Spinach. And just because I’m alone doesn’t mean it doesn’t have to be pretty, eh?
SPINACH AND MUSHROOM QUICHE RECIPE
1 8 oz package sliced mushrooms
1 small bag of baby spinach leaves
olive oil spray
3/4 cup Gruyere cheese, grated or any fat free shredded cheese
2 T Parmesan cheese, grated
3/4 cup 1% or fat free milk
1 1/2 cups egg substitute
1 t salt, 1/2 t pepper
Pinch freshly grated nutmeg
Saute mushrooms in a bit of olive oil spray until soft. Add spinach until wilted and all moisture is absorbed. Spray a 9-inch glass or pie pan with olive oil and place the vegetables at the bottom of it. Sprinkle shredded cheese over them. Mix the eggs, salt, pepper, and nutmeg together with the milk. Pour over vegetables and cheese and top with Parmesan. Bake at 350 until the quiche is just set in the center, about 40-45 minutes. Serve warm or at room temperature.