Low Fat Spinach and Artichoke Quiche |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a low fat version of a quiche that I found online somewhere a while back. In our attempt to be healthier, we've altered most of our recipes. Hope you like it! Ingredients:
2 tablespoons fat free sour cream |
1 tablespoon salt |
2 1/2 cups fat-free half-and-half |
8 eggs |
1 tablespoon pepper |
1 pinch nutmeg |
1 prepared pie crust |
3/4 cup chopped spinach |
3/4 cup artichoke heart |
3 cups shredded part-skim mozzarella cheese |
1/2 cup reduced fat parmesan cheese |
Directions:
1. For the batter:
2. In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
3. For the crust:
4. Preheat the oven to 350 degrees F.
5. Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
6. To assemble:
7. Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.
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