Crustless Vegetable Quiche
|Thinly sliced green onion||2⁄3 Cup (10.67 tbs)|
|Chopped lettuce||1 Cup (16 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Plain yogurt||1⁄3 Cup (5.33 tbs)|
|Neufchatel cheese||2 Ounce, softened|
|Skim milk||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Dash|
|Grated parmesan cheese||1 Tablespoon|
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 375Â° oven for 25 to 30 minutes or till knife inserted just off-center comes out clean.
Let stand 10 minutes before serving.
Serving size: Complete recipe
Calories 592 Calories from Fat 322
% Daily Value*
Total Fat 36 g55.8%
Saturated Fat 16.4 g82%
Trans Fat 0 g
Cholesterol 700.5 mg233.5%
Sodium 1102.9 mg46%
Total Carbohydrates 28 g9.3%
Dietary Fiber 10.6 g42.4%
Sugars 12.8 g
Protein 46 g91.9%
Vitamin A 815% Vitamin C 236.4%
Calcium 87% Iron 78.8%
*Based on a 2000 Calorie diet