Mushroom, Spinach, and Onion Quiche

I found this quiche recipe a while back on another cooking blog, called Confabulation in the Kitchen, and modified it to suit my tastes. Instead of a crust I just sliced up some potatoes to put on the bottom; if you prefer a crust by all means use one, but I thought this was an excellent way to cut down the calories and fat on this quiche. 

I also took the time to estimate the calories in this recipe in case you are curious. One quiche (this recipe makes two so it is great if you want leftovers for a few days) is about 1440 calories and 1/6 of the quiche is about 240 calories. 

As far as substitutions go, I have swapped yogurt for sour cream and cream cheese of the ricotta when I ran out and still wanted to make this and it came out just fine, so don't be afraid to mix it up a little. 

Below is the recipe, enjoy!

Mushroom, Spinach, and Onion Quiche

Two 9” Pie Plates

2-3 cups of fresh chopped Spinach

1 Onion chopped

1 container of Portabella Mushrooms chopped

2-3 Cubano peppers chopped

2 tabl. minced Garlic

2 Red Potatoes thinly sliced

7 Eggs

1 1/2 cups 1% Milk

1 cup Sour Cream

1/2 cup Ricotta Cheese

1 1/2 tabl. Flour

2 1/2 cups shredded Cheddar Cheese (reduced fat works just fine)

Olive Oil for sauteing 

Salt to taste

Pepper to taste

Spray pie plates with non-stick cooking spray or olive oil. Lay sliced potatoes on bottom of pie plates. Finely chop any remaining potato and sauté with onion, pepper, garlic, and mushrooms (season with salt and pepper) until browned and mix in flour until all vegetables are coated. Beat eggs, milk, ricotta cheese, sour cream, and 2 cups of cheese together and put in spinach and sautéed vegetables. Sprinkle remaining cheese over potatoes and pour filling over it. Bake at 400 for 25 minutes and 350 for 30 minutes or until knife comes out clean. Cool slightly before cutting. May be served warm or cold.