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Crustless Mushroom-Spinach Tart

Source: Taste of Home
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Rating: 5   Reviews: 2 See Reviews
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  6 Servings
2 tablespoons seasoned bread crumbs
1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons olive oil or canola 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
Crustless Mushroom-Spinach Tart Recipe at
Coat a 9-in. 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 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 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Sprinkle remaining cheese around edge of tart. Let stand for 5 minutes before slicing.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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Rating: 5
by: Joann Reviewed: 03/01/2010
This was excellent! I used fresh steamed spinach and whole eggs but it all worked out REALLY good. I re-used aluminum foil deep dish pie plates and had to use two of them. I will make this again for sure!
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