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Skinny Spinach and Cheese Quiche

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Skinny Spinach and Cheese Quiche
  • Prep Time 30 min
  • Total Time 31 min
  • Servings 10
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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.

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

Directions

  • 1 Prepare Baked Oil Pastry. Reduce oven temperature to 350º F. 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 <b> Baked Oil Pastry: </b> Preheat oven to 450º 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 Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
90
)
Daily Value
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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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