Healthified Spinach and Cheese Quiche

Name: Healthified Spinach and Cheese Quiche
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10 , 10 serving(s)
Ingredients: 1 1/3 cups all-purpose flour; 1/4 teaspoon salt; 1/3 cup oil; 3 tablespoons nonfat milk; flour, for rolling out; 3 ounces gruyere; 2 1/2 cups fat-free liquid egg product, beaten; 1 cup chopped fresh spinach or 1 (9 ounce) package frozen chopped spinach, thawed and well drained; 1/2 cup fat-free half-and-half or 1/2 cup nonfat milk; 1 tablespoon snipped fresh thyme or 1 teaspoon crushed dried thyme; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper

Submitted by rohanlori

"This is from an eatbetteramerica.com email. I would use eggs instead of egg product--10-12 to make 2 1/2 cups. **Update** I made this for the first time today using swiss cheese, frozen spinach, and 11 whole eggs. The crust was a little more 'difficult' that expected-it stuck really well to what I thought was a well-floured surface and I ended up just pressing it into the botton and up the sides of my quiche dish--in the end it turned out fine. My quiche was definitely done (maybe a little overdone) using the stated times. Overall, my DH and I enjoyed this recipe even though we both would have liked more cheese and a little more salt."

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photo by rohanlori

Ready In:: 1hr 30mins
Ingredients:: 12
Serves:: 10

ingredients

Crust
1 ¹⁄₃ cups all-purpose flour
¹⁄₄ teaspoon salt
¹⁄₃ cup oil
3 tablespoons nonfat milk
flour, for rolling out
Filling
3 ounces gruyere
2 ¹⁄₂ cups fat-free liquid egg product, beaten
1 cup chopped fresh spinach or (9 ounce) package frozen chopped spinach, thawed and well drained
¹⁄₂ cup fat-free half-and-half or 1/2 cup nonfat milk
1 tablespoon snipped fresh thyme or 1 teaspoon crushed dried thyme
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon ground black pepper

directions

Preheat oven to 450°F In a medium bowl, stir together flour and 1/4 teaspoon salt. Add 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.
Reduce temperature of oven to 350°F.
Shred cheese and set aside 2 tablespoons.
In a large bowl, beat together remaining cheese, egg product, spinach, half-and-half or milk, thyme, salt, and pepper. Pour egg mixture into baked pastry.
Bake for 40 minutes. Sprinkle with reserved 2 tablespoons of 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.