The tortilla crust, a la Rachel Ray, worked wonderfully! I feared the bottom might get a little soggy, but it got surprisingly crisp! This quiche is great leftover reheated in a toaster oven to keep the crust crunchy!
4 (fajita sized) whole wheat tortillas
1/4 cup egg whites (approximately 2 large or 3 small eggs worth)
1/2 cup nonfat yogurt
1 tablespoon unsalted butter
1 small red onion, sliced thin
1 1/2 cups button or cremini mushrooms, sliced
2 cups fresh spinach, chopped
4 oz. feta cheese, crumbled
1 teaspoon dried oregano
1 teaspoon granulated garlic
Preheat the oven to 375 degrees. Overlap the tortillas in a 9-inch pie plate sprayed lightly with nonstick spray.
Meanwhile, in a large skillet, melt the butter over low heat. Once melted, add the onions and stir to coat. Let cook on low heat for about 20 minutes, stirring occasionally, When the onions begin to caramelize, add the mushrooms and cook for 10 minutes more or until the mushrooms are brown. Add the spinach and cook until wilted. Pour mixture into the prepared pie plate. Sprinkle the top with crumbled feta.
In a medium bowl, whisk the eggs, egg whites and yogurt together. Pour over the spinach mixture in the pie plate. Sprinkle the top with oregano and garlic.
Bake for 35-40 minutes, until the top is golden in color and the center is set and no longer jiggly. Let sit 10 minutes before slicing and serving!