Healthified Spinach and Cheese Quiche
photo by rohanlori
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
-
Crust
- 1 1⁄3 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄3 cup oil
- 3 tablespoons nonfat milk
- flour, for rolling out
-
Filling
- 3 ounces gruyere
- 2 1⁄2 cups fat-free liquid egg product, beaten
- 1 cup chopped fresh spinach or (9 ounce) package frozen chopped spinach, thawed and well drained
- 1⁄2 cup fat-free half-and-half or 1/2 cup nonfat milk
- 1 tablespoon snipped fresh thyme or 1 teaspoon crushed dried thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
directions
- Preheat oven to 450°F In a medium bowl, stir together flour and 1/4 teaspoon salt. Add oil and 3 tablespoons fat-free milk all at once. Stir lightly with a fork. If necessary, stir in 1 tablespoon additional milk to moisten. Form into a ball.
- On a well-floured surface, slightly flatten dough. Roll from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin; unroll pastry into a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch it. Trim pastry to 1/2 inch beyond edge of pie plate; fold under edge and flute as desired. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing filling.
- Reduce temperature of oven to 350°F.
- Shred cheese and set aside 2 tablespoons.
- In a large bowl, beat together remaining cheese, egg product, spinach, half-and-half or milk, thyme, salt, and pepper. Pour egg mixture into baked pastry.
- Bake for 40 minutes. Sprinkle with reserved 2 tablespoons of cheese. If necessary to prevent over-browning, cover edge of quiche with foil. Bake about 10 minutes more or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving.
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