Mushroom and Spinach Quiche

By rossboys

Ingredients

• 1 cup leeks, chopped
• 1-1/4 cups mushroom, sliced
• 1 cup evaporated fat-free milk
• 1/2 tsp salt
• 1/4 tsp each dried dill, thyme and black pepper
• 2 large eggs + 3 large egg whites
• 1 (10oz) pkg frozen spinach, thawed and squeezed dry
• 1/4 cup crumbled goat cheese
• 1 frozen pie shell

Details

Servings 6
Preparation time 25mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 375 deg. Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add leeks, saute for 2 minutes. Add mushrooms, saute for 5 minutes. Remove from heat; spoon into bowl. Combine next 8 ingredients (milk through spinach) in a blender and process until smooth. Add to mushroom mixture and stir well. Pour into prepared crust and sprinkle with goat cheese. Bake for 35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.