The hard part of most quiche recipes is the dough. This spinach quiche recipe is easy, thanks to refrigerated pie crust and bagged baby spinach.
This quiche is attractive enough to serve when entertaining. With bok choy salad and low fat carrot cake, it makes a perfect spring or summer meal.
Spinach Quiche Recipe
- 1 refrigerated pie crust
- 1 Tbsp. olive oil
- 1 clove garlic, minced
- 1 red pepper, diced
- 6 oz. bag baby spinach
- 1 cup shredded low-fat Jarlsberg or swiss cheese
- 1 cup shredded fontina cheese
- 3 eggs
- 1 cup nonfat milk
- salt and pepper to taste
Preheat oven to 375 degrees F. Press pie crust into 10-inch tart pan or pie plate. Prick crust with a fork all over. Bake 5-7 minutes or until just lightly browned. Remove from oven and set aside. Heat olive oil in a large skillet over medium heat. Add garlic and cook 1 minute, stirring to avoid burning. Add red pepper. Cook 3-5 minutes until softened. Add spinach and cook just until wilted, 1-2 minutes. Remove from heat.
Spread the Jarlsberg or Swiss cheese over the bottom of the pie crust. Top with spinach mixture. Top with fontina cheese. In a medium mixing bowl, beat eggs and milk together. Add salt and pepper. Pour over fontina cheese. Bake-30-40 minutes, until browned on top. Remove from oven and allow quiche to rest 30 minutes before cutting.
Makes 8 servings.
Per serving: 219 calories, 14 g fat (5 g saturated), 100 mg cholesterol, 12 g carbohydrate, 1 g fiber, 12 g protein, 53% Vitamin A, 42% Vitamin C, 28% calcium, 8% iron
