Wednesday, March 31, 2010

Spinach Quiche

I made a quiche last night and adapted it to our taste. Here is the recipe according to how I made it. I used both sharp and mild cheddar with a touch of jack, although you can use any cheese you want. I also used a blend of skim and whole milk, you can use skim all the way and still keep it even healthier. Add whatever vegetables you want and adapt it to your taste, keep the ratios the same and it'll come out perfect.

Oh, I also made my own pie crust, just because I always have the ingredients on hand and it always taste better when you make your own. You can find the pie crust recipe here: CRUST.


Spinach Quiche

  • 2 Tbls. smart balance butter or extra virgin olive oil
  • 3 cloves garlic, chopped
  • 1/2 small onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 3 slices of ham chopped
  • 2 (8 ounce) package shredded 2% cheddar cheese (leave some extra to top quiche)
  • 1 (9 inch) unbaked deep dish pie crust
  • 1 C egg beaters, or 4 eggs beaten
  • 1/2 C skim milk
  • 1/2 C whole milk
  • 1 tsp. Italian seasoning
  • salt and pepper to taste
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bake pie shell for 8 minutes.
  3. In a large bowl mix egg beaters, cheese, milk, salt & pepper and Italian seasoning, set aside.
  4. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach and ham and spoon mixture into milk and egg bowl.
  5. Pour into pie shell and bake in preheated oven for 15 minutes. Sprinkle top with remaining cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

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