Quiche Florentine

Makes 6 Servings

Cooking spray

6 eggs, divided

1/2 teaspoon garlic powder, divided

1/4 cup grated Parmesan cheese

1/2 cup orzo (rice-shaped pasta), cooked and drained

1/2 cup skim or low-fat milk

1 teaspoon Italian seasoning, crushed1 package (10 oz.) frozen chopped spinach, thawed, drained and pressed

1 can (2 oz.) sliced mushrooms, drained

Nectarine slices, optional

1. Evenly coat deep 9-inch pie plate with spray. Set aside. In medium bowl, beat together 1 of the eggs, 1/4 teaspoon of the garlic powder and the cheese.

2. Stir in orzo until well combined. To form crust, spread orzo mixture over bottom and up sides of pie plate.

3. In medium bowl, beat together remaining 5 eggs, remaining 1/4 teaspoon garlic powder, milk and seasoning until well blended. Stir in spinach and mushrooms until well combined.

4. Pour into prepared crust. Bake in preheated 375° F oven until puffed in center and knife inserted near center comes out clean, about 30 to 40 minutes.

5. Let stand 5 minutes before serving. Garnish with nectarine slices, if desired.

This recipe and photo is used courtesy of the American Egg Board, © 2007 American Egg Board. All rights reserved

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