Cheesy Spinach Quiche
Recipe from Diabetic Living

Look for fat-free half-and-half in the dairy case near the regular half-and-half to use in this recipe.



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Yield: 10 slices
Prep Time: 30 mins
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Ingredients
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    Baked Oil Pastry (below)
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    3   ounces 
    Gruyere or Swiss cheese
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    2 1/2  cups 
    refrigerated or frozen egg product, thawed, or 10 eggs, beaten
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    1   cup 
    chopped fresh spinach
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    1/2  cup 
    fat-free half-and-half or fat-free milk
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    1   tablespoon 
    snipped fresh thyme or 1 teaspoon dried thyme, crushed
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    1/4  teaspoon 
    ground black pepper
Baked Oil Pastry
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    1 1/3  cups 
    all-purpose flour
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    1/4  teaspoon 
    salt
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    1/3  cup 
    vegetable oil
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    3   tablespoons 
    fat-free milk


Directions
1.
Prepare Baked Oil Pastry. Reduce oven temperature to 350 degrees F. Shred Gruyere cheese; you should have 3/4 cup. Set aside 2 tablespoons of the cheese.
2.
In a large bowl, beat together remaining cheese, the egg, spinach, half-and-half, thyme, and pepper. Pour egg mixture into Baked Oil Pastry.
3.
Bake for 40 minutes. Sprinkle with the reserved 2 tablespoons cheese. If necessary to prevent overbrowing, cover edge of quiche with foil. Bake about 10 minutes more or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 10 slices.
Baked Oil Pastry
1.
Preheat oven to 450 degrees F. In a medium bowl, stir together flour and salt. Add oil and milk all at once. Stir lightly with a fork. Form into a ball. On a lightly floured surface, slightly flatten dough. Roll from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin; unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch it. Trim pastry 1/2 inch beyond edge of pie plate; fold under and flute as desired. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing filling.

Nutrition information
Per Serving: cal. (kcal) 199, Fat, total (g) 10, chol. (mg) 9, sat. fat (g) 3, carb. (g) 15, fiber (g) 1, pro. (g) 11, sodium (mg) 218, Starch () 0.5, Other Carb () 0.5, Lean Meat () 1.5, Fat () 1.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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