Spinach and Cheese Quiche
8
Points®
Total time: 1 hr 35 min • Prep: 15 min • Cook: 1 hr 20 min • Serves: 4 • Difficulty: Easy
Buttermilk is actually made mostly from fat-free or low-fat milk, and it can be used as a substitute in recipes that call for whole milk or heavy cream.
Ingredients
All-purpose flour
1½ cup(s)
Reduced-calorie margarine
2 Tbsp
Fresh lemon juice
1 Tbsp
Water
½ cup(s), (approximately)
Spinach
1 bunch(es)
Scallions
2 medium, chopped
Garlic
1 clove(s), minced
Fresh parsley
1 Tbsp, chopped
Part skim mozzarella cheese
2 oz, grated
Egg
3 large egg(s), lightly beaten
Fat free skim milk
½ cup(s)
1% low fat buttermilk
½ cup(s)
Instructions
1
Preheat oven to 400ºF (200ºC). Coat a 9-inch (25 cm) round baking dish (quiche pan) with cooking spray.
2
For pastry, sift flour and rub in margarine using your fingertips. Stir in lemon juice and enough of the water to make a firm dough. Add extra water if necessary.
3
Press dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
4
Between two sheets of baking paper, roll dough out to fit baking dish. Trim sides. Cover pastry with baking paper, fill it with uncooked rice and bake for 10 minutes.
5
Remove and discard rice and paper and bake a further 10 minutes. Cool.
6
To make filling, microwave spinach until it is wilted and drain well. Place spinach over pastry base.
7
Cook scallions and garlic in microwave for 1 minute on high power. In a medium bowl combine scallions, garlic, parsley, cheese, eggs and milks. Mix well.
8
Pour mixture over spinach and bake until set and lightly browned, about 30 minutes.
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