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Plus+ 5 Per Serving
1 store-bought frozen pastry shell
2 1/2 teaspoons olive oil, divided
2 shallots, peeled and thinly sliced
1 (5-ounce) package prewashed fresh baby spinach
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 (4-ounce) package assorted mushrooms
2/3 cup freshly grated Parmesan (about 3 ounces), divided
1 cup plain soy milk
1 large egg
3 large egg whites
1. Preheat oven to 375°. Bake pastry shell for 10â€“12 minutes or until browned. Remove
shell from oven, and set aside. Leave oven on.
2. Heat 1 1/4 teaspoons oil over medium heat in a large nonstick skillet; add shallots. Add
spinach, and cook 2â€“3 minutes or until wilted. Add 1/4 teaspoon salt and a dash of
pepper. Transfer to a plate; set aside
3. Using the same pan, heat remaining oil, and cook mushrooms about 6 minutes or until
browned on both sides. Remove from heat. Season with remaining 1/4 teaspoon salt and
1/4 teaspoon pepper.
4. Sprinkle 1/3 cup Parmesan cheese over bottom of pastry crust. Top with spinach and
5. In a separate bowl, whisk together soy milk with egg and egg whites. Pour into shell.
Top with remaining 1/3 cup Parmesan, and bake for 45â€“50 minutes or until top is firm
and golden brown. Cut into wedges and serve.
Makes 8 Servings
Nutritional Info Per Serving: Calories 173, Carbs 13 g, Fat 10 g, Fiber 12 g, Protein 4 g