musings: i was very happy with the way this turned out. on a different occasion, i wouldn’t be using fat-free cheese, but i wanted something on the healthier side. i also can’t vouch for any other brand of fat-free cheese other than what i used, which was skinny cheese, a line from red apple cheeses. all things considered, the taste was pretty enjoyable. the melting consistency was a little funny, though. i would recommend using feta in the quiche and sprinkling parmesan on top to make nice crust. this is the perfect dish to make ahead for lunch or dinner, eat it cold or warm it up, serve it with mixed greens or on its own. simple and delicious.
the ingredients:
1 tbsp. exra-virgin olive oil
8 oz. fresh mushrooms (sliced)
kosher salt and freshly ground black pepper
2 cloves garlic (minced)
1 bag baby spinach (zapped in the microwave for 30 seconds until it begins to steam and leaves are pliable)
4 large eggs
1 cup low-fat milk
3/4 cup shredded fat-free swiss
the method:
preheat the oven to 350, and spray a pie dish.
in a medium skillet, heat the olive oil, and add the mushrooms. add a good pinch of salt and pepper. When the mushrooms begin to release their juices (five to seven minutes), add the garlic, and cook until aromatic.
spread the partially cooked spinach across the bottom of the pie dish, and add the cooked mushrooms and a half-cup of the cheese.
in a medium bowl, whisk together the eggs and milk until combined. add a pinch of salt and pepper. pour this mixture into the pie dish over the vegetables and cheese, and sprinkle the remaining cheese on top. bake until the top is golden brown, and the center is set, about 45 minutes to an hour. serve with mixed greens or on its own.
adapted from a budget bytes recipe.
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