Spinach and Gruyere Quiche
Look for fat-free half-and-half in the dairy case near the regular half-and-half.
CARB GRAMS PER SERVING: 15
INGREDIENTS:
| Baked Oil Pastry | |
| 3 | ounces Gruyere or Swiss cheese |
| 2-1/2 | cups refrigerated or frozen egg product, thawed, or 10 eggs, beaten |
| 1 | cup chopped fresh spinach |
| 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 ground black pepper |
PREPARATION:
1. 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.
2. In a large bowl, beat together remaining cheese, the egg, spinach, half-and-half, thyme, 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 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.
4. Baked Oil Pastry: Preheat oven to 450 degrees F. In a medium bowl, stir together 1-1/3 cups 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. 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 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.
2. In a large bowl, beat together remaining cheese, the egg, spinach, half-and-half, thyme, 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 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.
4. Baked Oil Pastry: Preheat oven to 450 degrees F. In a medium bowl, stir together 1-1/3 cups 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. 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 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.
Nutrition Facts Per Serving:
- Calories199
- Total Fat (g)10
- Saturated Fat (g)3
- Cholesterol (mg)9
- Sodium (mg)218
- Carbohydrate (g)15
- Fiber (g)1
- Protein (g)11
- Starch (d.e.).5
- Other Carbohydrates (d.e.).5
- Very Lean Meat (d.e.)1.5
- Fat (d.e.)1.5
0 comments:
Post a Comment