Spinach, Mushroom and Swiss Crustless Quiche Squares
2020-01-21 12:46:49
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Canola spray oil
- 1 tablespoon extra-virgin olive oil, divided
- 1 medium yellow onion, thinly sliced
- 1 pound white button mushrooms, thinly sliced
- 3/4 teaspoon fine sea salt, divided
- 6 eggs
- 3/4 cup reduced-fat (2%) milk
- 1 teaspoon grated nutmeg
- 1 1/2 cup shredded Swiss cheese
- 1 (16.0-ounce) bag frozen chopped spinach, thawed and squeezed to remove as much liquid as possible
- 1/2 teaspoon ground black pepper, divided
Instructions
- Preheat the oven to 350°F and lightly oil a 9-inch square pan with spray oil; set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add onion and cook until golden brown, 7 to 8 minutes.
- Add mushrooms, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and cook until liquid is absorbed, 10 to 12 minutes; set aside to cool.
- In a large bowl, whisk together eggs, milk, nutmeg and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add cooked vegetables, cheese and spinach and mix well.
- Transfer to prepared pan, spread out evenly and bake until set in the middle and golden brown, about 45 minutes. Let cool 10 or 15 minutes; cut into 24 squares and serve.
Notes
- I haven't made this.
Adapted from Whole Foods
Adapted from Whole Foods
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