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Spinach and Cheese Quiche

8
Points®
Total Time
1 hr 35 min
Prep
15 min
Cook
1 hr 20 min
Serves
4
Difficulty
Difficult
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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