Crustless Vegetable Quiche Recipe
Ingredients
| Spinach | 3/4 pound | |
| 2/3 cup thinly sliced green onion | ||
| Lettuce | 1 Cup (16 tbs), chopped | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Eggs | 3 | |
| Plain yogurt | 1/3 Cup (16 tbs) | |
| Neufchatel cheese | 2 Ounce, softened | |
| 1/4, cup skim milk | ||
| Pepper | 1/8 Teaspoon | |
| Salt | 1 Dash | |
| Dash Worcestershire sauce | ||
| Parmesan cheese | 1 Tablespoon, grated | |
Directions
Rinse and chop spinach, removing stems.
Cook spinach and onion, covered, with just the water that clings to spinach till steam forms, Reduce heat and cook 3 to 5 minutes, turning spinach frequently Drain.
Stir in lettuce and parsley With electric mixer beat together eggs, yogurt, Neufchatel cheese, skim milk, pepper, salt, and Worcestershire till smooth, Stir in spinach mixture.
Turn into a greased 9-inch pie plate; sprinkle with Parmesan cheese.
Bake, uncovered, in a 375° oven for 25 to 30 minutes or till knife inserted just off-center comes out clean.
Let stand 10 minutes before serving.
Cook spinach and onion, covered, with just the water that clings to spinach till steam forms, Reduce heat and cook 3 to 5 minutes, turning spinach frequently Drain.
Stir in lettuce and parsley With electric mixer beat together eggs, yogurt, Neufchatel cheese, skim milk, pepper, salt, and Worcestershire till smooth, Stir in spinach mixture.
Turn into a greased 9-inch pie plate; sprinkle with Parmesan cheese.
Bake, uncovered, in a 375° oven for 25 to 30 minutes or till knife inserted just off-center comes out clean.
Let stand 10 minutes before serving.
Chef
