Spinach Quiche
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pie crust (9 inch) |
|
|
1 |
tablespoon |
unsalted butter |
|
1 |
whole |
shallot -- minced |
|
1 |
clove |
garlic -- minced |
|
10 |
ounces |
frozen spinach -- drained and chopped |
|
1 |
tablespoon |
all-purpose flour |
|
1/2 |
cup |
Parmesan cheese -- shredded |
|
1/2 |
cup |
feta cheese -- shredded |
|
4 |
whole |
eggs |
|
1/2 |
cup |
2% low-fat milk |
|
1/4 |
teaspoon |
basil |
|
1/4 |
teaspoon |
oregano |
|
1/8 |
teaspoon |
nutmeg |
|
1/8 |
teaspoon |
cardamom |
|
1 |
teaspoon |
low sodium Worcestershire sauce |
| Heat oven to 375°F. Place pie crust in 9 inch pan. Melt butter in skillet over medium high. Cook shallots until soft and translucent. Add garlic and spinach and cook until spinach is dry. Let cool slightly. Mix flour and Parmesan cheese together and sprinkle over bottom of pie crust. Crumble feta cheese over Parmesan mixture. Place spinach on top. Mix eggs, milk, nutmeg, cardamom, basil, and oregano together and pour over spinach. Bake for about 50 minutes or until top is set and knife inserted in center comes out clean. Let cool slightly and slice and serve. Makes 8 servings. |
| Per Serving : 220 Calories; 14g Fat (56.7% calories from fat); 10g Protein; 14g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 415mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. |