BodyBuilding Tuna & Spinach Quiche
- Number of Servings: 4
Ingredients
Crust: Whey Protein Isolate unflavored, 1/2 scoop (14g)(remove) *Anutra grain, 4 tbsp OR use 1/4 cup of ground almonds (remove) Egg substitute, liquid (Egg Beaters), 120g (remove)~Add seasoning to taste~Filling: Kroger 6ozTuna Pouch, 2 serving (remove) Kroger Frozen Cut Leaf Spinach, 2 cup (remove) Egg substitute, liquid (Egg Beaters), 272 g (remove) Corina Diced Tomatoes, 200 gram(s) (remove) Borden Fat Free Singles Sharp, 4 slices (remove) Silk cashew milk unsweetened, 4 oz (120ml) (remove)
Crust:
1. Blend crust ingredients until you get a sort of dough.
2. Press your dough into a quiche pan with your fingers. Make sure you cover the bottom and sides of pan with the dough. Then, stick it in the oven at 325 F for about 15 minutes or until its cooked through.
Filling:
1. Shred Tuna and thaw spinach. Blend all ingredients except cheese in a large bowl. Pour contents into pie crust. Shred cheese slices into thin strips and push down into egg mixture. Bake quiche at 375 for 15-25 minutes or until cooked through. Let cool before slicing.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JMARTIN0364.
1. Blend crust ingredients until you get a sort of dough.
2. Press your dough into a quiche pan with your fingers. Make sure you cover the bottom and sides of pan with the dough. Then, stick it in the oven at 325 F for about 15 minutes or until its cooked through.
Filling:
1. Shred Tuna and thaw spinach. Blend all ingredients except cheese in a large bowl. Pour contents into pie crust. Shred cheese slices into thin strips and push down into egg mixture. Bake quiche at 375 for 15-25 minutes or until cooked through. Let cool before slicing.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JMARTIN0364.
Nutritional Info Amount Per Serving
- Calories: 262.1
- Total Fat: 3.1 g
- Cholesterol: 45.1 mg
- Sodium: 973.3 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 2.9 g
- Protein: 43.4 g
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