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Healthified Spinach and Cheese Quiche

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96% less cholesterol • 69% less sat fat than the original recipe. Here’s a delicious entrée for brunch or a vegetarian dinner. You can even customize the filling—try adding some chopped red sweet pepper and a few fresh mushroom slices.

  • Prep Time 30 min
  • Total Time 31 min
  • Servings 10

Ingredients

Quiche

3
ounces Gruyere or Swiss cheese
2 1/2
cups refrigerated or frozen egg product, thawed and beaten
1
cup chopped fresh spinach or 1 package (9 oz) Green Giant® frozen chopped spinach, thawed and well-drained
1/2
cup fat-free half-and-half or fat-free milk
1
tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/4
teaspoon salt
1/4
teaspoon ground black pepper

Baked Oil Pastry

1 1/3
cups Gold Medal® all-purpose flour
1/4
teaspoon salt
1/3
cup cooking oil
3
tablespoons fat-free milk

Directions

  • 1 Prepare Baked Oil Pastry. Reduce oven temperature to 350ºF. 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, salt, 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 over-browning, 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.
  • 4 Baked Oil Pastry: Preheat oven to 450ºF. In a medium bowl, stir together 1-1/3 cups Gold Medal® all-purpose flour and 1/4 teaspoon salt. Add 1/3 cup cooking oil and 3 tablespoons fat-free milk all at once. Stir lightly with a fork. If necessary, stir in 1 tablespoon additional milk to moisten. Form into a ball. On a well-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 to 1/2 inch beyond edge of pie plate; fold under edge 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 Info

The Quick Take: Healthified

  • Calories Reduced By 50
  • Fat Reduced By 9g
  • Cholesterol Reduced By 230mg
See What Makes It Healthified »

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
270mg
270%;
Total Carbohydrate
15g
15%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
2%;
Calcium
15%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

The Original vs. Healthified

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Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are good and good for you.

Before After
1 9-inch prepared pie crust 2 1/2 cups refrigerated or frozen egg product, thawed and beaten
10 eggs, beaten 1/2 cup fat-free half-and-half or fat-free milk
1/2 cup whipping cream 1/4 teaspoon salt
3/4 teaspoon salt 1 1/3 cups Gold Medal® all-purpose flour
1/4 teaspoon salt
1/3 cup cooking oil
3 tablespoons fat-free milk
Nutritional Highlights
Calories
 
 
250 (before)
200 (after)
Cholesterol
 
 
240 mg (before)
10 mg (after)
Saturated Fat
 
 
2 1/2 g (before)
2 1/2 g (after)
Sodium
 
 
320 mg (before)
270 mg (after)
Total Fat
 
 
19 g (before)
10 g (after)
Vitamin A (%DV)
 
 
15 (before)
25 (after)

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 07/16/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
270mg
270%;
Total Carbohydrate
15g
15%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
2%;
Calcium
15%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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