Crustless Mushroom Spinach Tart - cooking recipe

Ingredients

2 tablespoons breadcrumbs
4 ounces fresh sliced mushrooms
1/2 cup chopped onion
2 tablespoons olive oil
5 ounces chopped fresh spinach
1 cup 1% low-fat milk
5 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups reduced-fat Mexican cheese blend, divided
1/3 cup grated parmesan cheese

Preparation

Coat a 9 inch pie plate with nonstick cooking spray.
Sprinkle bottom and sides with bread crumbs; Shake out the excess. Set plate aside.
In a nonstick skillet, saute mushrooms and onions in oil for 12-14 minutes, or untill all of the liquid has evaporated.
Remove from the heat. Stir in spinach.
In a bowl, combine the milk, eggs, salt and pepper.
Stir in the spinach mixture, 1 cup of the Mexican cheese blend and all of the parmesan cheese.
Pour into the prepared pie plate.
Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.
Sprinkle remaining 1/4 cup cheese around edges of the tart. Let stand 5 minutes before slicing.