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Healthified Spinach and Cheese Quiche

Healthified Spinach and Cheese Quiche
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Based on 10 ratings

96% less cholesterol • 69% less sat fat than the original recipe—see the comparison. Here’s a delicious entrée for brunch or a vegetarian dinner. You can even customize the filling—try adding some chopped red sweet pepper and a few fresh mushroom slices.
Prep Time:30 min
Start to Finish:30 min
makes:10 Servings
Quiche
3ounces Gruyere or Swiss cheese
2 1/2cups refrigerated or frozen egg product, thawed and beaten
1cup chopped fresh spinach or 1 package (9 oz) Green Giant® frozen chopped spinach, thawed and well-drained
1/2cup fat-free half-and-half or fat-free milk
1tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/4teaspoon salt
1/4teaspoon ground black pepper
Baked Oil Pastry
1 1/3cups Gold Medal® all-purpose flour
1/4teaspoon salt
1/3cup cooking oil
3tablespoons fat-free milk
1.Prepare Baked Oil Pastry. Reduce oven temperature to 350ºF. Shred Gruyere cheese; you should have 3/4 cup. Set aside 2 tablespoons of the cheese.
2.In a large bowl, beat together remaining cheese, the egg, spinach, half-and-half, thyme, salt, and pepper. Pour egg mixture into Baked Oil Pastry.
3.Bake for 40 minutes. Sprinkle with the reserved 2 tablespoons 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.
4. Baked Oil Pastry: Preheat oven to 450ºF. In a medium bowl, stir together 1-1/3 cups Gold Medal® all-purpose flour and 1/4 teaspoon salt. Add 1/3 cup cooking 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.
Nutritional Information
1 Serving: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 270mg; Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 1g); Protein 11g Percent Daily Value*: Vitamin A 25%; Vitamin C 2%; Calcium 15%; Iron 10% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
 
1 Review

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not a fav.
While quiches are hard to perfect, this particular recipe yielded a dry, rubbery consistency that in my opinion, lacked flavor.
Posted at 11:04 AM on October 24 2011 by BizeeTChur
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