Feta Mushroom Spinach Quiche

Delicious and healthful, this simple dish is perfect any time of day.

4 large eggs
1/4 c. reduced fat sour cream
1/4 c. skim milk
2 c. fresh mushrooms, sliced
2 tsp. garlic, minced
4 tsp. olive oil
1 bag Fresh Express Baby Spinach
1/2 c. feta cheese, finely crumbled
1 tbsp Parmesan cheese, grated
1 prepared 9"" pie crust

1. Preheat oven to 375
2. Thaw spinach and pie crust (check directions on package of pie crust - some can be used frozen)
3. Sautee garlic and mushrooms in olive oil (If using fresh spinach, throw that in as well)
4. whisk sour cream, milk, and eggs until smooth (works best if sour cream and milk are mixed first and then eggs are added)
5. Add spinach, mushrooms, garlic, and feta cheese to the egg mixture and stir briefly
6. Pour into pie crust
7. Sprinkle parm evenly over the top
8. Bake at 375 for 25-30 mins - quiche is done when knife inserted in the center comes out clean.

Serves 6-8 (calorie info calculated for 8 servings)

To reduce the calories/fat even more:
- use reduced fat feta cheese
- Don't use parm at all
- Don't use a pie crust, just spray the pie dish with a nonstick cooking spray.

Enjoy!

*****Update*****

Made this recipe again last night and I made some slight changes/improvements that others might enjoy:

-Pre-baked the crust for ~7-10 mins at 375
-As suggested by some I added a little salt/pepper to egg mixture
-Sauteed scallions with the mushrooms
-Added ~1 c. of imitation crab/lobster meat chopped into relatively small pieces

These alterations did a lot to improve the texture of the crust and overall flavor of the quiche only increased the calories by 15-20 cals / slice