Low Fat Spinach Quiche Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) (For the pastry) | |
| 1/2-3/4 cup whole-wheat flour | ||
| Salt | 1 Pinch (For the pastry) | |
| Olive oil | 3 Tablespoon (For the pastry) | |
| 2 tablespoons low-fat cream cheese | ||
| Ice water | 4 Tablespoon (For the pastry) | |
| Olive oil | 1 Tablespoon (For the filling) | |
| Onion | 1 , finely chopped (For the filling) | |
| Garlic | 1 Clove (5gm), finely chopped (For the filling) | |
| Frozen chopped spinach package | 1 , drained (For the filling) | |
| Milk fat | 1 Cup (16 tbs) (For the filling) | |
| 1/2 cup low-fat cream cheese | ||
| All purpose flour | 1 Tablespoon (For the filling) | |
| Whole eggs | 2 (For the filling) | |
| Egg whites | 2 (For the filling) | |
| 2 tablespoons chopped fresh herbs, such as parsley, basil, or chives | ||
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
Directions
GETTING READY
1. To make the pastry in a large bowl, combine both flours with salt.
2. Add oil and cream cheese and, using a pastry blender or 2 butter knives, blend into the flours until the mixture resembles crumbs.
Add water, a little at a time to bind the mixture into a dough.
3. Turn out onto a lightly floured surface and knead lightly with your finger tips until soft and smooth.
4. Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 425°F.
MAKING
5. In a nonstick skillet, heat oil over moderate heat.
6. Add and sauté the onion and garlic for 5 minutes.
7. Add the spinach and sauté until all the moisture evaporates.
8. Take pan off the flame and allow the mixture to cool slightly.
In another mixing bowl, combine the milk, cream cheese, flour, eggs, egg whites, herbs, salt, and pepper.
9. Beat the mixture with a wire whisk until well blended.
10. On a flour dusted surface, lightly roll out the cooled pastry dough into a 10-inch circle.
11. Neatly line a 9-inch pie tin or quiche pan with the pastry, trimming the extra pastry at the edges.
12. Spread the spinach mixture in the pie shell.
13. Pour over the egg mixture.
14. Bake the pie on the middle level of the preheated oven for 35-40 minutes. Until the filling has set and the pastry is golden brown.
15. Remove the quiche from the oven and rest it for 10 minutes.
SERVING
16. Cut the quiche into equal size wedges and serve warm.
1. To make the pastry in a large bowl, combine both flours with salt.
2. Add oil and cream cheese and, using a pastry blender or 2 butter knives, blend into the flours until the mixture resembles crumbs.
Add water, a little at a time to bind the mixture into a dough.
3. Turn out onto a lightly floured surface and knead lightly with your finger tips until soft and smooth.
4. Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 425°F.
MAKING
5. In a nonstick skillet, heat oil over moderate heat.
6. Add and sauté the onion and garlic for 5 minutes.
7. Add the spinach and sauté until all the moisture evaporates.
8. Take pan off the flame and allow the mixture to cool slightly.
In another mixing bowl, combine the milk, cream cheese, flour, eggs, egg whites, herbs, salt, and pepper.
9. Beat the mixture with a wire whisk until well blended.
10. On a flour dusted surface, lightly roll out the cooled pastry dough into a 10-inch circle.
11. Neatly line a 9-inch pie tin or quiche pan with the pastry, trimming the extra pastry at the edges.
12. Spread the spinach mixture in the pie shell.
13. Pour over the egg mixture.
14. Bake the pie on the middle level of the preheated oven for 35-40 minutes. Until the filling has set and the pastry is golden brown.
15. Remove the quiche from the oven and rest it for 10 minutes.
SERVING
16. Cut the quiche into equal size wedges and serve warm.
Chef
