Low Fat Spinach and Artichoke Quiche

This is a low fat version of a quiche that I found online somewhere a while back. In our attempt to be healthier, we've altered most of our recipes. Hope you like it!

• Ready In: 55 mins
• Serves: 6
• Yields: 1 quiche

Ingredients

• Batter

• 2  tablespoons fat free sour cream
• 1  tablespoon salt
• 2 1⁄2 cups  fat-free half-and-half
• 8  eggs
• 1  tablespoon pepper
• 1  pinch nutmeg

• Crust

• 1  prepared  pie crust

• Filling

• 3⁄4 cup  chopped spinach
• 3⁄4 cup artichoke heart
• 3  cups  shredded part-skim mozzarella cheese
• 1⁄2 cup  reduced fat parmesan cheese

Directions

1. For the batter:
2. In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
3. For the crust:
4. Preheat the oven to 350 degrees F.
5. Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
6. To assemble:
7. Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.