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.