Spinach and Cheese Quiche
- Total Time
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.
white all-purpose flour1 ½ cup(s)
reduced-calorie margarine2 Tbsp
water½ cup(s), (approximately)
fresh spinach1 bunch(es)
uncooked scallion(s)2 medium, chopped
garlic clove(s)1 clove(s), medium, minced
fresh parsley1 Tbsp, chopped
part-skim mozzarella cheese2 oz, grated
egg(s)3 large, lightly beaten
fat free skim milk½ cup(s)
low-fat buttermilk½ cup(s)
- Preheat oven to 400ºF (200ºC). Coat a 9-inch (25 cm) round baking dish (quiche pan) with cooking spray.
- 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.
- Press dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
- 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.
- Remove and discard rice and paper and bake a further 10 minutes. Cool.
- To make filling, microwave spinach until it is wilted and drain well. Place spinach over pastry base.
- 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.
- Pour mixture over spinach and bake until set and lightly browned, about 30 minutes.