Light Spinach And Mushroom Quiche
|All purpose flour||3⁄4 Cup (12 tbs)|
|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|
|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)|
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.