Recipe Wednesday: Crustless Mixed Vegetable Quiche

Crustless Mixed Vegetable Quiche

1 (10-ounce) package frozen chopped spinach, thawed and drained

1 cup cooked stir-fried vegetables

1 cup part-skim ricotta cheese

3/4 cup grated Cheddar

1/4 cup low fat milk

2 eggs, lightly beaten

2 teaspoons Dijon mustard

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon grated Parmesan

Directions

Preheat oven to 375 degrees F.

In a large bowl, combine spinach, stir-fried vegetables. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, thyme, salt, and black pepper. Mix well. Spoon cheese mixture into a standard size silicone muffin pan. Fill about 2/3 full. Top with vegetables and then top with shredded parmesan. Bake 22 minutes, until a knife inserted near the center comes out clean and crust is golden brown.