Crustless Mushroom Spinach Tart

By pattie_d

Ingredients

• 2 tablespoons seasoned bread crumbs
• 1/2 pound fresh mushrooms, sliced
• 1/2 cup chopped onion
• 2 tablespoons olive oil or canola oil
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup 2 percent milk
• 1 cup egg substitute
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/4 cups shredded reduced-fat Mexican cheese blend, divided
• 1/3 cup grated parmesan cheese

Details

Servings 6
Adapted from cooking.com

Preparation

Step 1

Coat a 9-in. pie plate with nonstick cooking spray. Sprinkle bottom and sides with bread crumbs; shake out the excess. Set plate aside.

In a nonstick skillet, saute mushrooms and onion in oil for 12-14 minutes or until all of the liquid has evaporated. Remove from the heat; stir in spinach.


In a bowl, combine the milk, egg substitute, salt and pepper. Stir in the spinach mixture, 1 cup Mexican cheese blend and Parmesan cheese. Pour into prepared pie plate. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Sprinkle remaining cheese around edge of tart. Let stand for 5 minutes before slicing.