SKINNY SPINACH AND CHEESE QUICHE
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.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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 Facts : Calories 200, Carbohydrate 15 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 1 g, TransFat 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Correen Denman
[email protected]This is my go-to quiche recipe. It's always a crowd-pleaser and it's so easy to make.
Suresh Gautam
[email protected]I'm new to cooking and this was one of the first recipes I tried. It was easy to follow and the quiche turned out great!
Mohammad o obidat
[email protected]I followed the recipe exactly, but my quiche didn't turn out as well as I hoped. The crust was too soggy and the filling was too runny.
Kripan Chhetri
[email protected]The quiche was a little dry. I think I would add more milk or cream next time.
Riya Jannat
[email protected]This quiche was a bit bland for my taste. I think I would add more salt and pepper next time.
Bianca Chitapwa
[email protected]I'm not a big fan of quiche, but this one was really good. The crust was flaky and the filling was cheesy and flavorful.
Pramodth Sahabandu
[email protected]This quiche was absolutely amazing. The crust was perfect and the filling was creamy and flavorful. I highly recommend this recipe.
CH NaBeel
[email protected]I was looking for a healthy quiche recipe and this one fit the bill. It was delicious and I felt good about eating it.
Remon saha
[email protected]I made this quiche for my family and they all loved it. Even my picky kids ate it without complaining!
Cool Girl
[email protected]Yum! This quiche was so easy to make and it tasted amazing. I loved the combination of spinach, cheese, and eggs.
kusasira Immaclate
[email protected]I've made this quiche several times and it always turns out great. It's a great way to use up leftover spinach and cheese.
Shakilislam Shagahan24
[email protected]This quiche was a hit at my brunch party! The flavors were perfectly balanced and the crust was flaky and delicious. I will definitely be making this again.