* Exported from MasterCook *
Vegetable Quiche with Stuffing Crust
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
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3 cups savory bread stuffing
1 tablespoon unsalted butter
1 tablespoon olive oil
1 onion -- peeled, diced
1 leek -- white part only, optional, chopped
2 cups sliced cremini -- or white mushrooms
8 ounces frozen chopped leaf spinach
1/4 teaspoon dried thyme -- or 1 teaspoon fresh chopped thyme
4 large eggs -- (use 2 whole eggs and 2 egg whites)
1 1/2 cups 1% milk -- (or use a mix of milk and fat-free or low-fat half-and-half)
1 cup low-sodium shredded Swiss cheese -- or favorite shredded cheese blend
Salt and pepper -- to taste
1/4 cup shredded Parmesan cheese -- optional
Preheat the oven to 375 degrees.
Pat the stuffing into the bottom and up the sides of a 10-inch pie, quiche or tart pan. Place in the oven for 15 minutes and bake until the crust is just crisp. Remove from the oven.
Meanwhile, heat the butter and olive oil in a large skillet. Add the onion and, if using, the chopped leek. Sauté until the onion is lightly golden and the leek is tender. Add the mushrooms and sauté until they release their juices. Stir in the spinach and sauté until the liquid evaporates. Mix in the thyme.
Add the vegetable mixture to the bottom of the prepared crust.
In a bowl, whisk together the eggs, milk, cheese, salt and pepper. Pour the mixture over the vegetables. Sprinkle the top with Parmesan cheese if desired.
Place on a baking sheet and bake for 35 to 40 minutes or until set in the center. If the edges begin to brown too much, cover them with foil. Remove from oven, let cool 10 minutes, slice and serve.
Serves: 10 slices
Preparation time: 20 minutes
Total time: 1 hour
It's best to use a stuffing that's on the dry side for this recipe. Serve as a main dish with a side salad.
Chef Paul Penney, Health Alliance Plan, Detroit.
Detroit Free Press Test Kitchen.
226 calories (44% from fat), 11 grams fat (5 grams sat. fat), 19 grams carbohydrates, 12 grams protein, 444 mg sodium, 121 mg cholesterol, 2 grams fiber.
Cuisine:
"Thanksgiving Leftovers"
Source:
"Detroit Free Press"
S(Formatted by Chupa Babi):
"Nov 2011"
Yield:
"1 pie"
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Per Serving (excluding unknown items): 243 Calories; 14g Fat (51.0% calories from fat); 11g Protein; 19g Carbohydrate; 3g Dietary Fiber; 101mg Cholesterol; 455mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 5164 0 0 0 0 904977 3472 0 0 0 26154 0 0
