Healthified Spinach and Cheese Quiche

  1. Preheat oven to 450F In a medium bowl, stir together flour and 1/4 teaspoon salt.
  2. Add oil and 3 tablespoons fat-free milk all at once.
  3. Stir lightly with a fork.
  4. If necessary, stir in 1 tablespoon additional milk to moisten.
  5. Form into a ball.
  6. On a well-floured surface, slightly flatten dough.
  7. Roll from center to edge into a circle about 12 inches in diameter.
  8. To transfer pastry, wrap it around the rolling pin; unroll pastry into a 9 inch pie plate.
  9. Ease pastry into pie plate, being careful not to stretch it.
  10. Trim pastry to 1/2 inch beyond edge of pie plate; fold under edge and flute as desired.
  11. Line pastry with a double thickness of foil.
  12. Bake for 8 minutes.
  13. Remove foil.
  14. Bake for 5 minutes more.
  15. Cool on a wire rack while preparing filling.
  16. Reduce temperature of oven to 350F.
  17. Shred cheese and set aside 2 tablespoons.
  18. In a large bowl, beat together remaining cheese, egg product, spinach, half-and-half or milk, thyme, salt, and pepper.
  19. Pour egg mixture into baked pastry.
  20. Bake for 40 minutes.
  21. Sprinkle with reserved 2 tablespoons of cheese.
  22. If necessary to prevent over-browning, cover edge of quiche with foil.
  23. Bake about 10 minutes more or until a knife inserted near center comes out clean.
  24. Let stand on a wire rack for 10 minutes before serving.

flour, salt, oil, nonfat milk, flour, gruyere, liquid egg, fresh spinach, nonfat milk, thyme, salt, ground black pepper

Taken from www.food.com/recipe/healthified-spinach-and-cheese-quiche-418650 (may not work)

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