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Light Spinach and Mushroom Quiche

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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

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. Don’t 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. Don’t overcook your quiche: the filling should be just slightly firm and not too dry.

Minutes to Prepare: 15

Minutes to Cook: 45

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 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.