Skinny Spinach and Cheese Quiche

Name: Skinny Spinach and Cheese Quiche
Prep time: 30 min
Total time: 30 min
Yield: 10
Cuisine: French
Ingredients: 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; 1 1/3 cups Gold Medal™ all-purpose flour; 1/4 teaspoon salt; 1/3 cup cooking oil; 3 tablespoons fat-free milk

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Prep 30 min
Total 30 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.

By Betty Crocker Kitchens

Updated Aug 28, 2017

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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

Steps

1

Prepare 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.
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

Baked 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

*Percent Daily Values are based on a 2,000 calorie diet.

Weekly Whisks