96% less cholesterol • 69% less sat fat than the original recipe. 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.
Skinny Spinach and Cheese Quiche
- Prep Time 30 min
- Total 30 min
- Servings 10
- Ingredients 11
Ingredients
Quiche
- 3 ounces Gruyere or Swiss cheese
- 2 1/2 cups refrigerated or frozen egg product, thawed and beaten
- 1 cup chopped fresh spinach or 1 package (9 oz) frozen chopped spinach, thawed and well-drained
- 1/2 cup fat-free half-and-half or fat-free milk
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Baked Oil Pastry
- 1 1/3 cups Gold Medal™ all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup cooking oil
- 3 tablespoons fat-free milk
Make With
Gold Medal Flour
Instructions
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Step1Prepare Baked Oil Pastry. Reduce oven temperature to 350° F. Shred Gruyere cheese; you should have 3/4 cup. Set aside 2 tablespoons of the cheese.
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Step2In a large bowl, beat together remaining cheese, the egg, spinach, half-and-half, thyme, salt, and pepper. Pour egg mixture into Baked Oil Pastry.
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Step3Bake 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.
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Step4Baked Oil Pastry: Preheat oven to 450° F. 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.
Nutrition
200
Calories
10g
Total Fat
11g
Protein
15g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 3g
- 14%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 280mg
- 12%
- Potassium
- 170mg
- 5%
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 1g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
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