 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
This recipe comes from a Lower Your Cholesterol cookbook that I got at the store. I hope you enjoy this recipe. Per serving the exchanges are 0. 5 starch, 0. 5 carb, 1. 5 very lean meat, 1. 5 fat. Also Carb choices 1. Ingredients:
1 1/3 cups flour |
1/4 teaspoon salt |
1/3 cup canola oil |
3 tablespoons nonfat milk |
3/4 cup shredded gruyere or 3/4 cup swiss cheese, divided |
2 1/2 cups refrigerated egg substitute or 10 eggs |
1 cup chopped fresh spinach leaves |
1/2 cup half & half light cream or 1/2 cup nonfat milk |
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Oil Pastry:.
2. In medium bowl mix together the flour and salt.
3. Add in the oil and milk and then mix lightly all together with a fork.
4. Shape into a ball.
5. Quiche:.
6. Place the Oil Pastry on a floured surface, and roll into a 12 inch circle.
7. Then place the pastry into a 9-inch pie plate, careful to not stretch it. A tip of how to do this is once you have rolled it out on the floured surface, roll it around the rolling pin and then unroll over the pie plate.
8. If needed, trim pastry to 1/2 inch beyond the edge of the pie plate, and then crimp the edges of it after folding them under.
9. Line the pastry with foil and then bake at 450* for 8 minutes.
10. Remove from oven and then remove the foil.
11. Put back into the oven and bake for another 5 minutes.
12. Cool on wire rack, and reduce the temperature on the oven to 350*.
13. Mix egg, spinach, half-and-half, thyme, pepper and all but 2 tbsp of the cheese together.
14. Pour into the oil pastry.
15. Bake for 35-40 minutes.
16. Take quiche out, sprinkle with remaining cheese, cover with foil, and bake for another 10 minutes, or until you can insert a knife and then it comes out clean.
17. Cool on a wire rack before serving for about 10 minutes.
|
|