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Low Fat Spinach Quiche

January 11, 2012 By 1 Comment

I’ve made this low-fat Spinach Quiche one of my regular stand-by lunch recipes for some time now. 

Spinach is one of those Super Foods packed with vitamins and minerals, best when boiled and not raw.  I read this trivia in our local paper and was pretty relieved cause raw spinach is not my favorite thing in the world.  It’s convenient to make with frozen spinach that lasts forever in any  freezer.  It’s a relatively healthy meal and tastes great.  Even a carnivore like me doesn t miss the lack of any meats in this dish. Another thing I love about this are the leftovers.  They are great even after a day or two in the fridge.  Just reheat in the microwave and it comes out still good. Here’s the recipe I use:

Filling:

1-10 oz.package frozen spinach, chopped

1/2 c. non-fat cottage cheese

1/2 c. white onions, chopped

1 c. low-fat Swiss Cheese, grated

1/2 c. celery, chopped

2 eggs, slightly beaten

1/4 c. Olivio margarine
1 c. non-fat milk
1 tsp. salt
1 tsp. grated nutmeg
 

Pie Crust: 

1 c. all-purpose flour 

1/2 tsp. salt
1/3 c. Olivio margarine
4-5 tbsps. ice-cold water
 

Start the pie crust by mixing salt and flour.   Cut in margarine with two table knives until pea-sized kernels are formed.
Add a tablespoon of water at a time using the knives or your fingers to lightly toss your flour mixture. Do not overmix, this will make your crust hard. 
At higher altitudes like Colorado, you’ll need more water (about 6-8 tablesppons) but 4-5 tablespoons at sea level should be enough. Just make sure your water is icy – this does make a difference in how flaky your crust comes out.
With your fingers, test for the crust’s moisture content. The crust is ready when you can take everything into one big ball with nothing sticking to your fingers and nothing?else left in your bowl. Transfer dough to a floured surface and roll out to fit a 9-inch, deep-dish pie plate.
Flute edges and leave in a cool place until needed. 
Filling:
Cook spinach in  salted water according to package directions.  Drain well, squeezing as much water from it as you can.  
Saute onion and celery in margarine until onion is soft.  Cover bottom of pie crust with cottage cheese. Mix spinach with onion and celery and spread this mizture over the cottage cheese.  Sprinkle Swiss cheese over the spinach.
In another bowl, combine eggs, milk and seasonings and pour over the spinach.  Bake at 350 degrees for 40-45 minutes or until set. 

TIP:   I don’t know if it’s just me but glass pie plates gives me better results as far as pie crusts go.  I find crusts flakier with just the right gold tinge when cooked in a clear-glass pie plate – always.

 

Healthy Cooking for Two (or just you): Low-Fat Recipes with Half the Fuss and Double the Taste
Healthy Cooking for Two (or just you): Low-Fat Recipes with Half the Fuss and Double the Taste

Filed Under: Eggs, Tofu, Recipes

Comments

  1. Steven Adkins says:
    March 20, 2010 at 5:49 am

    This looks and sounds Amazing! Glad I came across this recipe because I began to wonder what the family was going to do with the 4-lb. bag of spinach from Costco, haha! Salads and Spinach quiche for All!! Thanks for the post.

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