Crustless Mushroom Spinach Tart Recipes

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CRUSTLESS MUSHROOM SPINACH TART



Crustless Mushroom Spinach Tart image

Adapted from Taste of Home, Light & Tasty. You can add more or less spinach and mushrooms to suit your taste. Omit the breadcrumbs and it is South Beach Phase 1 friendly. If you use whole wheat breadcrumbs, as we did, it's good for phase 2. Enjoy!

Provided by Temperance

Categories     Breakfast

Time 1h5m

Yield 5 serving(s)

Number Of Ingredients 11

2 tablespoons breadcrumbs
4 ounces fresh sliced mushrooms
1/2 cup chopped onion
2 tablespoons olive oil
5 ounces chopped fresh spinach
1 cup 1% low-fat milk
5 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups reduced-fat Mexican cheese blend, divided
1/3 cup grated parmesan cheese

Steps:

  • Coat a 9 inch 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 onions in oil for 12-14 minutes, or untill all of the liquid has evaporated.
  • Remove from the heat. Stir in spinach.
  • In a bowl, combine the milk, eggs, salt and pepper.
  • Stir in the spinach mixture, 1 cup of the Mexican cheese blend and all of the parmesan cheese.
  • Pour into the prepared pie plate.
  • Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.
  • Sprinkle remaining 1/4 cup cheese around edges of the tart. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 209.7, Fat 13.1, SaturatedFat 3.9, Cholesterol 194.3, Sodium 378.7, Carbohydrate 10.6, Fiber 1.5, Sugar 4.4, Protein 13

CRUSTLESS MUSHROOM SPINACH TART



Crustless Mushroom Spinach Tart image

"No coaxing is necessary to get my husband to eat his spinach when I stir it into this tempting tart," says Mary Lopez of Willow Creek, California. "With no crust, this cheesy veggie dish is so easy to prepare. The aroma alone will be enough to bring your family to the table.

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons seasoned bread crumbs
1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup 2% 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

Steps:

  • Coat a 9-in. pie plate with 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° for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle remaining cheese around edge of tart. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 218 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 459mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

MUSHROOM & BABY SPINACH TART



Mushroom & baby spinach tart image

You can't have a buffet without a homemade quiche, and everyone is bound to love this vegetarian classic

Provided by James Martin

Categories     Lunch, Main course

Time 1h45m

Yield Cuts into 12 slices

Number Of Ingredients 10

500g block all-butter shortcrust pastry
flour , for dusting
1 tbsp olive oil
175g button mushrooms , sliced
140g baby spinach leaves, roughly chopped
5 eggs , beaten
100ml milk
200ml double cream
200g mature English cheddar , grated
2 thyme sprigs, leaves stripped

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang, don't trim them yet. Chill in the fridge or freezer for at least 15 mins.
  • Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base. Remove, then reduce oven temperature to 160C/fan 140C/gas 3.
  • Heat the oil in a large frying pan, then cook the mushrooms for 1 min. Add the spinach, then cook for 3 mins more or until wilted down. Combine the eggs with the milk and cream in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the cream and egg mix. Sprinkle the thyme over the top, then bake for 40-45 mins or until set. Remove from the oven and allow to cool. Trim the pastry edges and serve in slices with the salads, below.

Nutrition Facts : Calories 395 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.88 milligram of sodium

SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE



Simple Crustless Spinach and Mushroom Quiche image

A simple quiche that doesn't require a great deal of time to prepare but still has good flavor.

Provided by S Long

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h5m

Yield 6

Number Of Ingredients 13

2 tablespoons butter
2 cups sliced mushrooms
2 cups reduced-fat sour cream
4 eggs
½ cup grated Parmesan cheese
¼ cup all-purpose flour
1 tablespoon heavy whipping cream
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
6 drops hot pepper sauce, or more to taste
½ (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 10-inch pie dish.
  • Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
  • Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
  • Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
  • Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 10.6 g, Cholesterol 214.4 mg, Fat 32.4 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 19.2 g, Sodium 582.9 mg, Sugar 1.4 g

CRUSTLESS SPINACH QUICHE



Crustless Spinach Quiche image

I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe-and he was one of them! -Melinda Calverley, Janesville, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

Nutrition Facts : Calories 251 calories, Fat 18g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 480mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

EASY CRUSTLESS SPINACH SAVOURY TART



Easy Crustless Spinach Savoury Tart image

A very easy to put together tart.Ideal for a simple supper with a nice tomato Salad. Instead of spinach - try mushrooms or asparagus OR add canned tuna OR chopped cooked chicken to the basic savoury tart mixture.

Provided by Norahs Girl

Categories     Spinach

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 (300 g) packet spinach, blanched and chopped
1 small onion, finely chopped
250 ml grated cheddar cheese
1 (410 g) can evaporated milk
4 eggs
60 ml flour
10 ml mustard powder
7 ml salt
5 ml pepper

Steps:

  • Preheat oven to 180 °C.
  • Grease a 22 cm pie dish.
  • Place spinach, onion and cheese into the pie dish.
  • Combine remaining ingredients and pour into pie dish.
  • Bake for 35 minutes or until set.

Nutrition Facts : Calories 313, Fat 19.3, SaturatedFat 8.6, Cholesterol 164.6, Sodium 837.9, Carbohydrate 17.7, Fiber 2.9, Sugar 1.7, Protein 18.9

CRUSTLESS MUSHROOM AND SPINACH PIE



Crustless Mushroom and Spinach Pie image

Categories     Sauce     Mushroom     Brunch     Bake     Low Fat     Dinner     Spinach

Yield serves 4, 1 wedge per serving

Number Of Ingredients 13

Cooking spray
1 teaspoon olive oil
4 ounces presliced fresh button mushrooms
1/2 cup chopped onion
1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced
1 1/2 cups fat-free milk
1 10-ounce package frozen chopped spinach, thawed, drained well, and squeezed dry
1 cup uncooked instant brown rice
1/2 cup egg substitute
3 slices (3/4 ounce each) low-fat Jarlsberg cheese, cut into 1-inch strips
1/4 cup shredded or grated Parmesan cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon red hot-pepper sauce, plus more for sprinkling if desired

Steps:

  • Preheat the oven to 350°F. Lightly spray a deep 9-inch pie pan with cooking spray.
  • In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms and onion for 3 minutes, or until tender, stirring frequently.
  • Stir in the garlic. Cook for 30 seconds, stirring frequently.
  • Pour in the milk. Heat for 1 1/2 to 2 minutes, or until hot but not boiling. Remove from the heat.
  • Stir in the spinach, rice, egg substitute, Jarlsberg, Parmesan, nutmeg, and 1/4 teaspoon hot-pepper sauce, breaking up any large clumps of spinach. Carefully pour into the pie pan.
  • Bake for 30 to 35 minutes, or until a knife inserted into the center of the pie comes out clean. Sprinkle with additional hot sauce.
  • Cook's Tip on Draining Spinach
  • A potato ricer, a gadget that resembles a very large garlic press, is ideal for making creamy mashed potatoes. As a bonus, it is handy for easily pressing water out of cooked or thawed spinach.
  • Cook's Tip on Jarlsberg Cheese
  • A mild Swiss-style cheese with large irregular holes, Jarlsberg is smooth and melts readily. Check the gourmet cheese section of the supermarket for the low-fat variety of this delicious cheese. If you can't find it, you can substitute low-fat Swiss, but the total fat, saturated fat, and sodium of the Swiss will be higher.
  • nutrition information
  • (Per Serving)
  • Calories: 236
  • Total Fat: 6.0g
  • Saturated: 2.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 2.0g
  • Cholesterol: 13mg
  • Sodium: 323mg
  • Carbohydrates: 28g
  • Fiber: 4g
  • Sugars: 7g
  • Protein: 19g
  • Dietary Exchanges
  • 1 1/2 Starch
  • 1 Vegetable
  • 2 Lean Meat

MUSHROOM AND SPINACH TART WITH CRACKER CRUST



Mushroom and Spinach Tart with Cracker Crust image

I enjoy flaky pie crust but sometimes I need a little change. The crust is made of whole wheat flour, flax seeds, and poppy seeds, which adds a nice crunch to the creamy spinach and mushroom filling.

Provided by kuratenko

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h35m

Yield 8

Number Of Ingredients 17

½ cup whole wheat flour
½ cup all-purpose flour
1 tablespoon ground flax seeds
½ tablespoon poppy seeds
1 teaspoon salt
1 tablespoon olive oil
⅓ cup water, or as needed
½ bunch fresh spinach
1 tablespoon olive oil
1 cup chopped onion
1 (9 ounce) package mushrooms, sliced
¾ cup sour cream
⅓ cup crumbled feta cheese
1 egg
½ tablespoon dried marjoram
½ teaspoon salt
ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine whole wheat flour, all-purpose flour, flax seeds, poppy seeds, and salt in a medium bowl. Rub in olive oil. Add enough water to make a pliable dough.
  • Roll out dough on a floured surface and press into an 11-inch tart pan. Poke holes all over with a fork.
  • Bake in the preheated oven until the surface of the crust looks dry, about 15 minutes.
  • Meanwhile, bring a small pot of water to a boil. Add spinach and cook until wilted, 2 to 3 minutes. Drain and cool until easily handled; squeeze out all water and chop.
  • Heat oil in a large skillet and fry onion for 3 minutes. Add mushrooms and continue sauteeing until tender, about 5 minutes. Transfer to a bowl. Mix in spinach, sour cream, feta cheese, egg, marjoram, salt, and pepper. Spread the filling over the prebaked tart crust.
  • Reduce the oven temperature to 350 degrees F (175 degrees C).
  • Bake tart until the center is set, about 50 minutes.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 17 g, Cholesterol 42.1 mg, Fat 11.8 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 5.2 g, Sodium 594 mg, Sugar 2.1 g

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