Donna’s Crustless Spinach & Red Pepper Quiche
This is a great make-ahead breakfast meal. Serve it to your family on Thanksgiving morning to hold them until turkey time. It will satisfy any “low-carb” dieters in your family.
1 tablespoon canola oil
1/2 pound sliced mushrooms
1 large red pepper, diced
6 large eggs
1/2 teaspoon pepper
1/2 teaspoon salt
2 teaspoons Spike seasoning mix* (salt-free)
1 tablespoon Worcestershire sauce
15 ounces fat-free ricotta cheese
4 ounces reduced fat feta cheese, crumbled
1/2 cup grated Swiss cheese
1/2 cup grated Parmesan cheese
10 ounces frozen chopped spinach, thawed and squeezed dry
2 medium tomatoes, thinly sliced
Butter one 9 x 13″ baking pan or two 8″ pie pans. In a medium skillet, heat oil. Add mushrooms and peppers. Cook until tender. Set aside.
In a large bowl, combine eggs, pepper, salt, Spike seasoning, and Worcestershire sauce. Beat well. Stir in all remaining ingredients except the tomatoes. Stir in mushrooms and peppers. Spoon half of the mixture in bottom of baking pan(s). Layer sliced tomatoes on top. Spoon remaining spinach mixture on top. Cover and refrigerate until ready to bake.
This can be made the day before serving. When ready to serve, preheat oven to 350 degrees. Bake for 40 – 50 minutes or until completely set in the middle.
This may be served with a dollop of sour cream and salsa.
*Note: Spike seasoning is a wonderful blend of more than 30 spices and seasonings that include: onion, garlic, celery, dill, horseradish, lemon peel, mustard, parsley, white pepper, turmeric, coriander, basil, marjoram, oregano, thyme, cumin, ginger, etc. It can be found in the grocery store spice aisle. There is an original formula and a salt-free formula. If you are using the original formula in this recipe, omit the extra salt.
Nutritional Information per serving:
Fat, gm. 8
Protein, gm. 18
Carb. gm. 8
Cholesterol, mg. 125