Serves 10 / Basil blends wonderfully with almost any food. And each variety lends its own culinary characteristic: Lemon basil, licorice basil (also called Thai basil), clove basil, and cinnamon basil all suggest their namesakes.
Olive oil cooking spray
6 ounces sliced mushrooms
8 ounces fresh baby spinach
1/2 cup finely chopped onion
1 1/2 cups shredded or chopped
1/2 cup shredded low-fat Monterey Jack cheese
1/4 cup snipped fresh basil
2 tablespoons fresh thyme
1 9-inch low-fat frozen whole-wheat piecrust, thawed
1 cup low-fat buttermilk
1/3 cup nonfat plain yogurt
1/2 teaspoon sea salt, or to taste
1/8 teaspoon black pepper
6 basil leaves, julienned
1. Preheat oven to 350°. Coat a large skillet with cooking spray. Add mushrooms and sauté over medium-high heat, stirring often, for 8 minutes or until nearly dry. Transfer mushrooms with a slotted spoon to a large bowl. Add spinach leaves and cook, tossing, until wilted, about 3–4 minutes. Cool and drain spinach in a colander, pressing out liquid with clean hands or the back of a spoon. Combine with mushrooms; add onion, chicken, cheese, 1/4 cup basil, and thyme.
2. Fit thawed piecrust into a 9-inch tart pan or pie dish and spoon chicken mixture onto crust.
3. Using the same bowl, whisk together eggs, buttermilk, yogurt, salt, and pepper until smooth; pour evenly over filling. Bake for 40 minutes or until firmly set in the center. Remove from oven and sprinkle evenly with julienned fresh basil leaves. Let sit for 10 minutes before serving.
PER SERVING: 188 cal, 48% fat cal, 10g fat, 4g sat fat, 87mg chol, 13g protein, 12g carb, 2g fiber, 327mg sodium