Cheesy Spinach Quiche

Cheesy Spinach Quiche

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From: Diabetic Living Magazine

Look for fat-free half-and-half in the dairy case near the regular half-and-half to use in this recipe.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • Baked Oil Pastry:
  • 1⅓ cups all-purpose flour
  • ¼ teaspoon salt
  • ⅓ cup vegetable oil
  • 3 tablespoons fat-free milk
  • Filling:
  • 3 ounces Gruyère or Swiss cheese
  • 2½ cups refrigerated or frozen egg product, thawed, or 10 eggs, beaten
  • 1 cup chopped fresh spinach
  • ½ cup fat-free half-and-half or fat-free milk
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • ¼ teaspoon ground black pepper

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F. To prepare Baked Oil Pastry: In a medium bowl, stir together flour and salt. Add oil and milk all at once. Stir lightly with a fork. Form into a ball. On a lightly 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 ½ inch beyond edge of pie plate; fold under 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.
  2. Reduce oven temperature to 350°F. Shred Gruyère cheese; you should have ¾ cup. Set aside 2 Tablespoons of the cheese.
  3. To prepare Filling: In a large bowl, beat together remaining cheese, the egg, spinach, half-and-half, thyme, and pepper. Pour egg mixture into prepared crust.
  4. Bake for 40 minutes. Sprinkle with the reserved 2 Tablespoons cheese. If necessary to prevent overbrowning, 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. Cut into 10 slices.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 196 calories; 10 g fat(2 g sat); 1 g fiber; 15 g carbohydrates; 11 g protein; 56 mcg folate; 10 mg cholesterol; 1 g sugars; 1,158 IU vitamin A; 1 mg vitamin C; 134 mg calcium; 2 mg iron; 212 mg sodium; 155 mg potassium
  • Nutrition Bonus: Vitamin A (23% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ fat, 1½ lean protein, ½ other carb, ½ starch

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