Fat-free half-and-half and refrigerated egg product make this egg dish lower in calories and fat than many other quiche recipes.

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Spinach and Gruyere Quiche

Ingredients

Directions

  • Prepare Baked Oil Pastry. Reduce oven temperature to 350 degrees F. Shred Gruyere cheese; you should have 3/4 cup. Set aside 2 tablespoons of the cheese.

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  • In a large bowl, beat together remaining cheese, the egg, spinach, half-and-half, thyme, and pepper. Pour egg mixture into Baked Oil Pastry.

  • Bake for 40 minutes. Sprinkle with the reserved 2 tablespoons cheese. If necessary to prevent overbrowing, 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. Makes 10 servings.

Nutrition Facts (Spinach and Gruyere Quiche)

199 calories; 10 g total fat; 9 mg cholesterol; 218 mg sodium. 15 g carbohydrates; 11 g protein;

Baked Oil Pastry

Ingredients

Directions

  • Preheat oven to 450°F. 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.

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