SPINACH MUSHROOM QUICHE
Directions
A spaghetti squash crust puts an enticing spin on this spinach and mushroom
quiche!
Ingredients
- 1 small spaghetti squash
- 1 TBS olive oil
- 1/2 small onion, diced
- 1 cup mushrooms, sliced
- 3 cups fresh spinach
- 1/2 cup swiss cheese
- 4 eggs
- 3/4 cup milk
- 1/4 tsp garlic salt
- Pepper to taste
- Preheat the oven to 400 degrees F.
- Split the spaghetti squash in half lengthwise and place face down on a foil lined and greased baking sheet. Bake for 35 minutes or until the squash is tender.
- Remove from oven and let cool slightly.
- When cool enough to handle, using a spoon, remove the seeds and insides, and then with a fork, shred the spaghetti squash out of it's shell and press into a 10-inch quiche pan or a pie dish. Set aside.
- In a large skillet, heat the olive oil over medium heat. Saute the onion and mushroom until tender. Add the spinach and toss around until wilted. Remove from heat.
- Sprinkle the cheese on top of the spaghetti squash crust in the quiche dish and then add the vegetables.
- Beat the eggs, milk, and seasonings together and pour over the vegetables.
- Bake at 400 for 40 minutes or until the eggs are cooked through and the top has browned.
- Remove from oven and let set 5-10 minutes.
- Cut into 8 slices and serve.
- *diabeticconnect.com* 7 carbs per serving
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