Light Spinach and Mushroom Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the Crust:1 cup all-purpose flour1⁄2 cup whole-wheat flour1⁄2 tsp salt4 tbsp Smart Balance butter for baking,cold (see Note)4 to 6 tbsp ice cold water1 tbsp flour, for dusting work surfaceFor the Filling:1 tbsp Smart Balance butter (see Note)1⁄2 cup finely diced onion1⁄2 cup sliced mushrooms1 cup spinach, washed and stems removed1⁄2 tsp black pepper1 cup skim milk1 cup fat-free evaporated milk2 large eggs1 egg white1⁄4 tsp salt1⁄4 tsp nutmeg1⁄4 cup shredded Swiss cheese
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 don’t 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 sauté pan over
moderate heat. Add the butter and melt until
foaming; reduce heat and add the onions. Sauté
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 350° F.
Choose an 8” or 9” 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.
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 don’t 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 sauté pan over
moderate heat. Add the butter and melt until
foaming; reduce heat and add the onions. Sauté
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 350° F.
Choose an 8” or 9” 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.
Nutritional Info 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
Member Reviews
-
MAREYD
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 don’t 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