Skinny Crustless Quiche

I saw this recipe on The Skinny Fork yesterday morning & realized that that we had everything to make it.  I emailed it to my roommate & we decided to make it for dinner last night.  We added a chicken breast to it and HOLY CRAP -- delicious!  It might be an unpopular choice to make quiche without crust but, for me at least, it's not worth negating all of the effort Ive put forth for 10 minutes of satisfaction.  And hell, there was absolutely NO sacrifice here.  It was even more delicious second day.

Recipe slightly adapted from The Skinny Fork
Yields 8 servings
100.8 calories per serving

INGREDIENTS

10 oz frozen spinach, thawed

8 oz sliced mushrooms

2 cloves garlic, minced

1/4 c reduced fat feta cheese, crumbled

2 large eggs

4 large egg whites

1 c skim milk

3/4 c reduced fat cheddar cheese, shredded

1 chicken breast, grilled & diced

Salt & pepper, to taste

DIRECTIONS

Preheat the oven to 350.

Spray a 9 inch pie pan with cooking spray & set aside.

Drain liquid from the spinach & place at the bottom of the pie dish.

Over medium heat, cook saute the mushrooms & garlic until the mushrooms are cooked through.

Spread mushrooms on top of the spinach.

Sprinkle the feta over the mushrooms.

In a bowl, combine the eggs, egg whites, milk, salt, & pepper & 1/2 c of the cheddar.

Whisk together until well blended & pour over top of all ingredients in the dish.

Sprinkle the chicken & then the remaining cheese on top.

Bake for 50 - 60 minutes.