Light Spinach and Mushroom Quiche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3/4 cup all-purpose flour |
1/4 teaspoon salt |
2 tablespoons vegetable oil |
2 tablespoons cold water |
vegetable cooking spray |
2 cups sliced fresh mushrooms |
1/2 cup chopped onion |
2 cloves garlic, minced |
1 cup nonfat cottage cheese |
3/4 cup frozen egg substitute, thawed |
1/2 cup skim milk |
1 tablespoon dijon mustard |
1/4 teaspoon pepper |
1/4 teaspoon ground whole thyme |
1 (10-ounce) package frozen chopped spinach, thawed and drained |
1/4 cup plus 2 tablespoons (1 1/2 ounces) shredded reduced-fat swiss cheese |
Directions:
1. Combine flour and salt. Combine oil and water; stir well. Add oil mixture to dry ingredients, stirring with a fork just until dry ingredients are moistened. Shape into a ball; chill 30 minutes.
2. Roll dough to 1/8-inch thickness between 2 sheets of heavy-duty plastic wrap. Place in freezer 5 minutes. Remove bottom sheet of plastic wrap. Fit dough into a 10-inch quiche dish; remove top sheet of plastic wrap. Fold edges under and flute, if desired. Prick bottom of pastry shell lightly with a fork. Bake at 400° for 15 minutes or until golden.
3. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, onion, and garlic; saute until tender. Combine cottage cheese and next 5 ingredients; stir in spinach and mushroom mixture. Spoon mixture into prepared pastry shell. Bake at 350° for 35 minutes. Remove from oven, and sprinkle with Swiss cheese. Bake 5 minutes or until cheese melts. Let stand 10 minutes before slicing.
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