Quiche - Crustless: Mushroom / Spinach

Instructions

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   Ingredients

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   1 Corn tortilla

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   1. Take one corn tortilla and warm on a grill or Teflon pan.

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   2. Place one ounce of cheese (if you are on a low fat diet use hoop

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   or farmer cheese) in the tortilla and fold in half. Continue turning

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   the folded tortilla until cheese has melted.

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   3. Open the tortilla and add sprouts and 1-2 tablespoons of salsa.

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   Ingredients

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   2 c. Cooked spinach (drained)

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    1/2 Quart envelope non-fat powdered milk

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    3 Fertile eggs

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    3/4 c. Grated low-fat Jack cheese

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    1 c. Liquid from spinach/mushrooms

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    1. Cook spinach for 4 minutes, drain well and save liquid.

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    2. Slice mushrooms and onions, sauté with 2 tablespoons. of white wine

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    until onion starts to wilt.

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    3. Mix 1 cup of cooled liquid with powdered milk. Beat eggs well and

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    mix with milk liquid.

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    4. Mix spinach, onions, and mushrooms. Layer in a deep 9" pie pan,

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    alternating with cheese. Pour liquid on top and layer with any remain-

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    ing cheese.

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    5. Bake in a pre-heated oven (350 degrees) for 30-35 minutes or until a

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    knife can be inserted and come out almost dry. It will become solid as

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    it cools. Tastes almost sinful, however, without the crust it is rela-

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    tively low in calories.

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    This makes 8 servings.