CRUSTLESS MUSHROOM AND SPINACH PIE
Note: Adapted slightly from "Quick & Easy Meals," by the American Heart Association.
1 tsp. olive oil
4 oz. fresh button mushrooms, sliced
1/2 c. chopped onion
1 medium garlic clove, minced
11/2 c. milk
1 (10-oz.) pkg. frozen chopped spinach, thawed, drained well, and squeezed dry
1 c. uncooked instant brown rice
1/2 c. eggs or egg substitute
3 slices (3/4 oz. each) Jarlsberg cheese, cut into 1-in. strips
1/4 c. shredded or grated Parmesan cheese
1/4 tsp. ground nutmeg
1/4 tsp. hot pepper sauce, plus more for sprinkling
Preheat oven to 350 degrees. Lightly spray a deep 9-inch pie pan with cooking spray.
In a large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom. Cook mushrooms and onion for 3 minutes, or until tender, stirring frequently.
Stir in garlic. Cook for 30 seconds, stirring frequently.
Pour in milk. Heat for 11/2 to 2 minutes, or until hot but not boiling. Remove from heat.
Stir in spinach, rice, egg or substitute, Jarlsberg, Parmesan, nutmeg and 1/4 teaspoon hot pepper sauce, breaking up any large clumps of spinach. Carefully pour into pie pan.
Bake for 30 to 35 minutes, or until a knife inserted into center of pie comes out clean. Sprinkle with additional hot sauce.