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SPINACH MUSHROOM QUICHE

Easy lowfat quiche recipe

10 oz. package chopped frozen spinach,
   cooked and drained
1 whole egg plus 3 egg whites
2 Tbsp. grated onion
4 oz. fresh mushrooms,
   sliced & sautéed in 1 tsp. extra virgin olive oil
2 1/2 cups 1% milk

3/4 cup lowfat Bisquick
1 Tbsp. dry butter buds
5 oz. low fat Jarlsburg cheese grated
1/8 tsp. fresh grated nutmeg
1 Tbsp. lemon juice
salt & freshly ground pepper

Heat oven to 350 degrees and spray a 9" deep pie pan with cooking spray.

Sauté mushrooms and remove from heat, and mix in the dry butter buds.  Beat eggs, then add milk.   Then add the rest of the ingredients.  Mix just until blended.

Pour into pie plate and bake 35 to 50 minutes until it tests done.   It will be puffy.  Ovens differ, so check it with a clean butter knife like you would a custard.  Let sit 10 minutes to firm up before serving.

If you hate mushrooms, substitute drained canned artichoke hearts cut in thin slices for the mushrooms.

You can eat 1/4 of this big pie for fewer calories and fat grams than 1/8 of the usual recipes of this type.

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