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Crustless Dill Spinach Quiche w/Mushrooms & Cheese -- e-w

Source of Recipe

"The Best Diabetes Cookbook" by Katherine Younker – e-mail
Crustless Dill Spinach Quiche w/Mushrooms & Cheese --e-w
Yield: 6 servings

- 10 ounces fresh spinach
- 2 teaspoons vegetable oil
- 1 teaspoon minced garlic
- 3/4 cup chopped onions
- 3/4 cup chopped mushrooms
- 2/3 cup 5% ricotta cheese
- 2/3 cup 2% cottage cheese
- 1/3 cup grated Cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 1 whole egg
- 1 egg white
- 3 tablespoons chopped fresh dill (or 2 teaspoons dried)
- 1/4 teaspoon ground black pepper

Preheat oven to 350º F. Spray an 8-inch springform pan with vegetable spray.

Wash spinach and shake off excess water. In the water clinging to the leaves, cook the spinach over high heat just until it wilts. Squeeze out excess moisture, chop and set aside.

In large nonstick skillet, heat oil over medium heat; add garlic, onions and mushrooms and cook for 5 minutes or until softened. Remove from heat and add chopped spinach, ricotta, cottage cheese, Cheddar cheese and Parmesan cheese, whole egg, egg white, dill and pepper; mix well.

Pour into prepared pan and bake for 35 to 40 minutes or until knife inserted in center comes out clean.

1/6 of recipe equals: Calories: 177, Carbohydrate: 7 g, Fiber: 2 g, Protein: 14 g, Fat: 10 g, Sodium: 302 mg, Cholesterol: 62 mg ++++ Exc: 1 Vegetable, 2 Lean Meat, 1 Fat ++++WWP: 4