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
