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Light Spinach And Mushroom Quiche

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Ingredients
  All purpose flour 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Cold water 2 Tablespoon
  Vegetable cooking spray 1 Tablespoon
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Nonfat cottage cheese 1 Cup (16 tbs)
  Frozen egg substitute 3⁄4 Cup (12 tbs), thawed
  Skim milk 1⁄2 Cup (8 tbs)
  Dijon mustard 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Ground thyme 1⁄4 Teaspoon (Whole)
  Frozen chopped spinach 10 Ounce, thawed and drained (1 Package)
  Shredded reduced-fat swiss cheese 1 1⁄2 Ounce (1/4 Cup Plus 2 Tablespoons)
Directions

Combine flour and salt.
Combine oil and water; stir well.
Add oil mixture to dry ingredients, stirring with a fork just until dry ingredients are moistened.
Shape into a ball; chill 30 minutes.
Roll dough to 1/8-inch thickness between 2 sheets of heavy-duty plastic wrap.
Place in freezer 5 minutes.
Remove bottom sheet of plastic wrap.
Fit dough into a 10-inch quiche dish; remove top sheet of plastic wrap.
Fold edges under and flute, if desired.
Prick bottom of pastry shell lightly with a fork.
Bake at 400° for 15 minutes or until golden.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms, onion, and garlic; saute until tender.
Combine cottage cheese and next 5 ingredients; stir in spinach and mushroom mixture.
Spoon mixture into prepared pastry shell.
Bake at 350° for 35 minutes.
Remove from oven, and sprinkle with Swiss cheese.
Bake 5 minutes or until cheese melts.
Let stand 10 minutes before slicing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Mushroom

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