Crustless Spinach Quiche

This vegetarian spinach quiche is a taste of British Columbia. On a recent visit to Toronto, I was given a cookbook with recipes from every province. I’ve adapted Janet Ketchen’s recipe for this quick and tasty dinner.

It takes a few minutes to put all of the ingredients together, but once done, it bakes in the oven and is easy to serve. It can be made ahead. Bring to room temperature and warm in the microwave or toaster oven.

Helpful Hints

n To thaw spinach microwave for 5 minutes.

n Be sure to drain all of the water from the thawed spinach. Add it to a colander and press it with the back of a spoon.

n To save some time, the leeks and mushrooms can be cooked with the butter in the microwave about 3 to 4 minutes.

Countdown

n Preheat the oven to 375 degrees.

n Prepare ingredients.

n Assemble and bake the quiche.

Shopping List

To buy: 1 18-ounce package frozen chopped spinach, 1 large leek, 1 package sliced button mushrooms (1/4 pound needed), 1 small container baking powder, 1 bottle skim milk, 1 package shredded reduced-fat cheddar cheese (1/4 pound needed) and 1 can vegetable oil spray.

Staples: butter, eggs, flour and salt.