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Skinny Spinach and Cheese Quiche
Skinny Spinach and Cheese Quiche
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Prep Time:
30 minutes
Total Time:
30 minutes
A healthier twist on a versatile dish, with customizable fillings for a satisfying meal. Perfect for brunch or a vegetarian dinner.
Ingredients:
  • 3 ounces Gruyere or Swiss cheese
  • 2 1/2 cups refrigerated or frozen egg product, thawed and beaten
  • 1 cup chopped fresh spinach or 1 package (9 oz) frozen chopped spinach, thawed and well-drained
  • 1/2 cup fat-free half-and-half or fat-free milk
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/3 cups Gold Medal™ all-purpose flour
  • 1/3 cup cooking oil
  • 3 tablespoons fat-free milk
Instructions:
  • For Baked Oil Pastry, lower oven temperature to 350°F. Shred 3/4 cup of Gruyere cheese, reserving 2 tablespoons for later.
  • Combine the rest of the cheese, egg, spinach, half-and-half, thyme, salt, and pepper in a large bowl, then pour the mixture into the Baked Oil Pastry.
  • Bake for 40 minutes, then sprinkle with the remaining 2 tablespoons of cheese. If needed to avoid excessive browning, cover the quiche's edge with foil. Bake for an additional 10 minutes or until a knife comes out clean when inserted near the center. Allow to rest on a wire rack for 10 minutes before serving.
  • Preheat your oven to 450°F. In a medium bowl, combine 1-1/3 cups of Gold Medal™ all-purpose flour and 1/4 teaspoon of salt. Add 1/3 cup of cooking oil and 3 tablespoons of fat-free milk at once. Gently mix with a fork. If needed, incorporate 1 tablespoon of additional milk to moisten the mixture. Form the dough into a ball. On a generously floured surface, gently flatten the dough. Roll it from the center to the edges to form a 12-inch circle. To move the pastry, wrap it around the rolling pin, then unfurl it into a 9-inch pie plate. Carefully fit the pastry into the plate, avoiding stretching it. Trim any excess dough to be 1/2 inch beyond the edge of the pie plate; fold the edges under and create a decorative pattern. Line the pastry with a double layer of foil. Bake for 8 minutes, then remove the foil and bake for an additional 5 minutes. Let it cool on a wire rack as you prepare your filling.

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