Crustless Quiche with Shallots and Spinach
November, 2005

Serves 8-10 / Flavorful shallots enhance this hearty lunch or supper dish. Shallots contain quercetin, an anticancer agent, as well as vitamins A and B6.

1 tablespoon olive oil
1/2 cup chopped shallots
1/2 cup turkey bacon (about 5 slices), cut crosswise into 1/4-inch strips
2 cups baby spinach leaves
1/2 teaspoon chopped fresh rosemary
6 medium eggs
3 medium egg whites
1/4 cup low-fat (1 percent) milk
1/4 cup shredded low-fat Swiss cheese
Dash sea salt (optional)
Dash pepper (optional)

1. Preheat oven to 350º. Coat a pie dish or cast-iron skillet with olive oil cooking spray.
2. In a large skillet, heat olive oil over medium-high heat. Add shallots and cook for about 3 minutes, stirring occasionally. Add turkey bacon and continue to cook until bacon is slightly browned. Add spinach leaves and cook until wilted. Stir in rosemary, then remove from heat.
3. In a medium bowl, whisk together eggs, egg whites, and milk. Stir in cheese. Add salt and pepper, if desired.
4. Transfer shallot-spinach mixture to prepared pie dish and distribute evenly. Pour egg mixture on top. Bake for about 35 minutes or until quiche is firmly set in the center.

FUNctional Kitchen is provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC’s KUSA television news.

PER SERVING: 108 cal, 56% fat cal, 7g fat, 2g sat fat, 146mg chol, 9g protein, 3g carb, 0g fiber, 203mg sodium