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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 254.3
  • Total Fat: 10.6 g
  • Cholesterol: 20.9 mg
  • Sodium: 282.6 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 10.3 g

View full nutritional breakdown of Light Spinach and Mushroom Quiche calories by ingredient
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Light Spinach and Mushroom Quiche

Submitted by: CHEF_MEG
Light Spinach and Mushroom Quiche

Introduction

Quiches are another classic for brunch, but they make a great meal any time of day. This lighter
version substitutes fat-free evaporated milk for cream. If you want to cut even more calories and fat,
use nonstick cooking spray to sweat the vegetables, and choose light Swiss instead of regular. Once
you learn how to make the custard filling, you can change up the ingredients according to your taste
and what you have on hand. Try a variety of mushrooms (such as cremini, portobello, or shiitake) for
extra flavor. Donít overcook your quiche: the filling should be just slightly firm and not too dry.
Quiches are another classic for brunch, but they make a great meal any time of day. This lighter
version substitutes fat-free evaporated milk for cream. If you want to cut even more calories and fat,
use nonstick cooking spray to sweat the vegetables, and choose light Swiss instead of regular. Once
you learn how to make the custard filling, you can change up the ingredients according to your taste
and what you have on hand. Try a variety of mushrooms (such as cremini, portobello, or shiitake) for
extra flavor. Donít overcook your quiche: the filling should be just slightly firm and not too dry.

Number of Servings: 8

Ingredients

    For the Crust:
    1 cup all-purpose flour
    1⁄2 cup whole-wheat flour
    1⁄2 tsp salt
    4 tbsp Smart Balance butter for baking,
    cold (see Note)
    4 to 6 tbsp ice cold water
    1 tbsp flour, for dusting work surface
    For the Filling:
    1 tbsp Smart Balance butter (see Note)
    1⁄2 cup finely diced onion
    1⁄2 cup sliced mushrooms
    1 cup spinach, washed and stems removed
    1⁄2 tsp black pepper
    1 cup skim milk
    1 cup fat-free evaporated milk
    2 large eggs
    1 egg white
    1⁄4 tsp salt
    1⁄4 tsp nutmeg
    1⁄4 cup shredded Swiss cheese

Directions

1. Make the Dough. Place the flours and salt in
a food processor. Pulse 2 to 3 times to mix. Cut
the butter into tablespoon-size pieces, drop
them into the flour, then pulse until the butter is
the size of peas. If you donít have a food processor
the dough can be made by hand: use
the backs of two butter knives to blend in the
butter.
2. Add the water 1 tablespoon at a time, pulsing
after each addition. Remove the dough from
the processor and knead the dough lightly until
smooth. Place the dough on a sheet of plastic
wrap, cover, and press into a disc shape. Chill
for an hour or overnight.
3. Prepare the Filling. Heat a sautť pan over
moderate heat. Add the butter and melt until
foaming; reduce heat and add the onions. Sautť
the onions until tender, about 4 to 5 minutes.
Add the mushrooms, spinach, and pepper; and
continue to cook until the spinach is wilted.
4. Remove the pan from heat and allow the
vegetables to cool slightly. This is important
because if the vegetables are hot, they will start
to cook the eggs when combined.
5. Prepare the Crust. Preheat oven to 350į F.
Choose an 8Ē or 9Ē oven-proof pie plate. (If you
are using a glass baking dish, reduce the oven
temperature by 10 degrees.) Dust a work surface
with the tablespoon of flour. Lightly roll out
the dough to size, then place in the pie plate.
Crimp the edges of the crust with a fork or your
fingers.
6. In a mixing bowl, whisk together the skim
milk, evaporated milk, eggs, egg white, salt,
and nutmeg. Spread the vegetable mixture on
top of the pastry crust then sprinkle the cheese
over. Carefully pour the egg mixture over the
vegetables. Place the pie plate on a sheet pan
and bake for 45 minutes or until the center of
the quiche is just jiggly (it will firm up as it cools).
Let cool for 5 minutes before serving.
Note: The butter must be the stick variety; the
tub butter is not suitable for baking because it
has added water to make it fluffy.






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  • 3 of 3 people found this review helpful
    I think her way of presenting it really helped me alot. I'd been adding the cheese on the bottom and veggies mixed in. Her way turned out so much better than mine, I'm excited about trying it - 4/6/13

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  • 2 of 2 people found this review helpful
    This recipe looks delicious, and can be varied depending on the vegetables in season - I'll be trying it this evening! - 4/1/13

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  • 1 of 1 people found this review helpful
    I just watched the video and Chef Meg makes quiche making look easy. The addition of the evaporated milk to dairy non fat milk is a great idea to get that creamy custard look of a quiche. - 3/25/12

    Was this review helpful?   yes  No
  • It's very good! - 3/2/14

    Was this review helpful?   yes  No
  • I made 2 quiches. First seemed under-cooked (sort of raw egg-white look). I baked the 2nd an extra 10 min. I gave it to my sister, so I donít know what the inside looks like, but the top and crust were golden brown. I haven't made crust much, but I think it was ok. Good flavor. Will make again. - 12/7/13

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  • I don't like the taste of evaporated milk; would fat-free half&half be suitable for this recipe? I love quiche as well as spinach and mushrooms. If I can get around using evap. milk I'd be so-o-o-o happy.
    - 9/30/13

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  • Love the simple & easy way of doing the quiche. Will do this weekend. Learnt good tips too. - 4/30/13

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  • I wl try this one on Sat. for Brunch. Think I can put the Spinach to food processor? My kids do not like to see the veggies in anything. I Bullet a lot of veggies for them in recipes. - 4/18/13

    Was this review helpful?   yes  No