Low Fat Spinach and Artichoke Quiche
- Ready In:
For the batter:
- In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
For the crust:
- Preheat the oven to 350 degrees F.
- 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.
- 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.
Questions & Replies
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This quiche is delicious HOWEVER serious alterations need to be made to this recipe. For starters, you will only use about 1/2 amount of the "filling" ingredients. And 6 eggs not 8 are probably sufficient. I ended up having lots of leftover filling and egg mixture when I followed this recipe exactly as written. But it was tasty once I figured out the correct proportions. A little tip too is there's no such thing as too much cheese with this recipe. I stuffed my pie tin with the cheese mixture and it turned out delicious!