Look for fat-free half-and-half in the dairy case near the regular half-and-half to use in this recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Baked Oil Pastry:


Instructions Checklist
  • Preheat oven to 450 degrees 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 1/2 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.

  • Reduce oven temperature to 350 degrees F. Shred Gruyère cheese; you should have 3/4 cup. Set aside 2 Tablespoons of the cheese.

  • 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.

  • 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 Facts

196 calories; total fat 10.1g 16% DV; saturated fat 2.4g; cholesterol 10mg 3% DV; sodium 212mg 8% DV; potassium 155mg 4% DV; carbohydrates 14.8g 5% DV; fiber 0.6g 2% DV; sugar 1g; protein 10.9g 22% DV; exchange other carbs 1; vitamin a iu 1158IU; vitamin c 1mg; folate 56mcg; calcium 134mg; iron 2mg; magnesium 15mg.