Vegetable Quiche with a Spinach Crust

Ingredients:

• 4 large eggs
• 1/2 cup fat-free milk
• 1 tsp. extra-virgin olive oil
• 1 cup white mushrooms, thinly sliced
• 1 cup finely diced fresh tomatoes
• 1 cup shredded zucchini
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 3 cups baby spinach leaves
• 1 cup crumbled reduced-fat goat cheese

Makes 4 Servings

1. Preheat the oven to 350 F.
2. In a large bowl, whisk together the eggs and milk.
3. In a large skillet, heat the oil over medium-high heat. Add the mushrooms, tomatoes, zucchini, garlic powder, and salt. Cook, stirring often, until the vegetables are lightly browned and no liquid remains, 6-10 minutes. Remove the pan from the heat to allow the vegetables to cool slightly.
4. Line the bottom of a 9-to-10-inch quiche pan or glass pie plate with the spinach.
5. Add the vegetables to the egg mixture and stir to combine. Pour the mixture over the spinach leaves and top evenly with the goat cheese.
6. Bake until the eggs have fully set and are no longer wobbly (a wooden pick inserted in the center will come out clean), 30-35 minutes.
7. Cut into 4 wedges and serve hot or at room temperature.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. You can have your quiche and eat it too gluten-free or not. This dish may look a little messy when it comes out of the oven but it's flavorful and you'll forget it's good for you. If you cook this quiche on a Sunday, you can enjoy it for breakfast the next day and maybe the following week depending on how many people live in your home. You won't miss the crust in this quiche, The crust is made from spinach which means this quiche is lower in fat and calories that your typical quiche. The goat cheese adds an extra kick of tart to it. If you're looking to add more vegetables to your diet, this dish is for you.