Healthified Spinach and Cheese Quiche

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READY IN: 1hr 30mins
Recipe by rohanlori

This is from an eatbetteramerica.com email. I would use eggs instead of egg product--10-12 to make 2 1/2 cups. **Update** I made this for the first time today using swiss cheese, frozen spinach, and 11 whole eggs. The crust was a little more 'difficult' that expected-it stuck really well to what I thought was a well-floured surface and I ended up just pressing it into the botton and up the sides of my quiche dish--in the end it turned out fine. My quiche was definitely done (maybe a little overdone) using the stated times. Overall, my DH and I enjoyed this recipe even though we both would have liked more cheese and a little more salt.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Reduce temperature of oven to 350°F.
  4. Shred cheese and set aside 2 tablespoons.
  5. 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.
  6. 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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