Prep
15-30 mins
Cook
35 MIN
Calories
190
Ingredients
6
egg whites
1/4 cup
milk
1/4 tsp
dried thyme leaves
1 tbsp
olive oil
1/2 cup
chopped onions
1
frozen pie crust (9 inch), thawed
1/2 lb
baby portobello mushrooms, stemmed, thinly sliced
1 pkg
(5.5 oz.) baby spinach leaves
1/2 cup
crumbled feta cheese
1/2 cup
CLASSICO Tomato and Basil Pasta Sauce
Instructions
Step 1
Heat oven 350°F.
Step 2
Whisk egg whites, milk and thyme until blended.
Step 3
Heat oil in large skillet on medium heat. Add onions; cook 2 to 3 min. or until crisp-tender, stirring frequently. Spread onto bottom of pie crust.
Step 4
Add mushrooms to skillet; cook and stir 3 min. Gradually add spinach, cooking and stirring frequently until last batch of spinach is wilted and most of the mushroom liquid is cooked off. Spoon into pie crust; cover with cheese and egg white mixture.
Step 5
Bake 40 min. or until knife inserted in center comes out clean. About 5 min. before quiche is done, heat pasta sauce.
Step 6
Serve with the pasta sauce.