May Recipe of the Month: Mushroom Quiche

Mushroom Quiche

Ingredients:

nonstick cooking spray                                  1¼ cups sliced mushrooms

3 green onions, finely chopped             1 clove garlic, finely chopped

1½ teaspoons dried oregano                                2 teaspoons dried basil

¼ teaspoon salt                                               1 teaspoon dried marjoram

¼ teaspoon dried thyme                     ¼ teaspoon ground black pepper

½ teaspoon dried mustard       1 cup egg substitute

¾ cup nonfat milk    ½ cup shredded low-fat Cheddar cheese

NOTE: 1 tsp dried mustard = 1 tablespoon regular mustard

Preparation:

Place an oven rack in the lower third of the oven. Preheat oven to 375˚F. Spray a large skillet with nonstick cooking spray and heat over medium-high heat. Sauté mushrooms, green onions, and garlic until tender, about 5 minutes. Stir in oregano, basil, salt, marjoram, thyme, ground black pepper, and dry mustard. Cook until liquid is evaporated, about 2 minutes. Let the mushroom mixture cool for about 5 minutes. In a medium bowl, combine egg substitute, milk, and cheese; beat well. Combine the batter with the mushroom mixture and pour into a 10-inch pie dish. Bake for 35 to 45 minutes until filling is puffed, set, and starting to brown. Serve while hot.

Makes 6 Servings

Quiche de Hongos

Ingredientes:

Aerosol de cocina antiadherente               1¼ tazas de hongos picados

3 cebollinos, picado finamente           1 diente de ajo, picado finamente

1½ cucharaditas de orégano seco       2 cucharaditas de albahaca seco

¼ cucharaditas de sal                              1 cucharadita demejorana seca

¼ cucharadita de tomillo seco                    1 taza de un substituto de huevo

¼ cucharadita de pimienta negra molida

½ cucharadita de mostaza seca         ¾ taza de leche descremada

½ taza de queso Chedder rallado y bajo en grasa

Nota: 1 cucharadita de mostaza seca = 1 Cucharada de mostaza preparada

Preparación:

Ponga rejilla del horno en la tercer inferior nivel en el horno. Precalentar el horno a 375˚F. Rociar un sartén grande con el aerosol y calentar sobre un fuego medio-alto. Saltear hongos, cebollinos y ajo hasta que tiernos, 5 mins. Agregar orégano, albahaca, mejorana, tomillo, pimienta y mostaza. Cocinar hast que el liquido se desaparece, 2 mins. Deja la mezcla de hongos a enfriar por 5 mins. En un tazón medio, mezclar substituto de huevo, leche y queso; batir bien. Combinar mezcla con hongos y echar en un plato de pastel 10 pulgadas. Hornear por 35-35 mins hasta que el relleno esta inflado, conjunto y comiencen a dorarse. Servir caliente.

6 Porciones

 

 

 

 

 

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