Spinach & Mozzarella Quiche with Red Pepper - Low Fat Version

Mix 8oz 2% grated Mozzarella, 2 tbsp. flour; 12oz drained, chopped spinach, 1cup 2% milk, 3 eggs, beaten & 2 tbsp.garlic salt. Cook 350; after 20 min. reduce to 325, cover crust edges with foil.

This is a version of Five-Ingredient Quiche by Pillsbury

“Tastes like creamed spinach, but made with 2% milk, 2% cheese & 3 eggs to reduce the fat”

Spinach & Mozzarella Quiche with Red Pepper - Low Fat Version

Recipe by lmorella

star

(0)

This recipe has not been rated

Prep Time

15min

Total Time

1hr5min

Servings

6servings

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
3 beaten eggs
1 cup 2% milk
2 tbsp Garlic salt
2 cups grated 2% mozzarella cheese
2 tbsp sauteed red bell pepper

Heat oven to 350°F. Unroll crust in ungreased 9-inch quiche or glass pie plate. Press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute
Whisk 3 eggs. Cook 12 oz frozen,spinach & drain. Mix cheese & flour; add eggs & spinach, then milk, garlic salt and pepper until blended. Pour in unbaked crust.
Bake 45 min to an hr, until knife inserted in center comes out clean (cover edge of crust with strips of foil after first 15 to 20 minutes of baking to prevent excess browning). Let stand 5 minutes before serving. Cut into wedges.
Add 2 tbsp. sauteed red pepper for color & stir
optional: 1 cup chopped mushrooms, sauteed in oil with 2 cloves of crushed garlic. (drain before adding to quiche & add 1 tbsp.extra flour)