MEATLESS MONDAY

Quiche is one of my favorite things to fix when I want breakfast or brunch for a crowd or a quick and easy supper that satisfies when you add a salad or fruit. Today's recipe came from a Kroger coupon flier. I receive them periodically and sometimes the recipes are very good.(not to mention the coupons) Kroger is my supermarket of choice and I must say they do a very good job of tracking what you buy and sending coupons that you may actually use. Since the Hubby is not a mushroom fan I will leave those out and maybe substitute red or green bell peppers. I may also try it using egg substitute when I fix it just for us.

MUSHROOM AND SPINACH QUICHE

1 c. leeks, chopped

1 1/4 c. mushrooms, sliced

1 c. evaporated fat-free milk

1/2 tsp. salt (I omit)

1/4 tsp. each dried dill, thyme, and black pepper

2 large eggs+3 large egg whites

1(10 oz.) pkg. frozen spinach, thawed and squeezed dry

1/4 c. crumbled goat cheese

1 frozen pie shell

Preheat oven to 375. Place a medium non-stick skillet 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. Refrigerate any leftovers.