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Light Spinach Quiche

Light Spinach Quiche

Spot this recipe on New York Time, and it sounds great. So I did a few changes, here my version of this light spinach quiche is.













Trans-fat Free


1 teaspoon yeast, active dry
¼ teaspoon sugar
¼ cup water
1 large eggs
2 tablespoons olive oil
¾ cup whole-wheat flour
¼ cup barley flour
or whole wheat, or white flour
½ teaspoon salt
10 ounces baby spinach
½ tablespoon olive oil
1 each yellow onion
finely chopped
3 cloves garlic
freshly minced
¾ teaspoon thyme
freshly chopped, or 1/2 teaspoon dried
1 x salt and black pepper
to taste
3 large eggs
½ cup milk, low-fat
½ cup swiss cheese
low fat
3 tablespoons Parmesan cheese


To make the crust:

Add the yeast and sugar in the water, and stir to mix.

Let sit until foamy, about 8 minutes.

Meanwhile mix together the flours, salt, olive oil and egg in a large mixing bowl with an electric mixer.

Pour the activated yeast-water mixture into the flour mixture. Stir until well combined.

Start to knead the mixture with the dough hook until the dough forms and becomes smooth, 3 to 5 minutes. You may need add a bit more flour or water to achieve the consistency.

Turn the dough out, oil the bowl, then return the dough to the bowl.

Let sit in a warm place for about 1 hour or until doubled in size.

Punch dough down, and transfer the dough onto a lightly floured surface or cutting board.

Roll out into a 11-inch round, well butter or spray a 9-inch tart pan or pie plate, or quiche pan, and line it with the round crust.

Put it in the refrigerator while you prepare the filling.

To make the filling:

Preheat the oven to 350℉ (180℃).

Heat the olive oil over medium high heat in a large nonstick skillet until hot.

Add the onions, stirring often, and cook until soft and browned, 7 to 8 minutes.

Add the spinach in bunches, and put the lid on to let the steam wilt the spinach.

When all the spinach leaves are wilted, 2 to 3 minutes.

Remove the lid, and continue to cook for another 3 to 4 minutes until most of the liquid has been evaporated.

Stir in the garlic and thyme leaves, and cook for another 2 minutes.

Season to taste with salt and black pepper. Remove from the heat and set aside.

Meanwhile add the eggs, milk and cheeses in a large bowl, whisk until well blended. Season with a bit more salt and black pepper.

Add the onion-spinach mixture, and stir until well combined.

Pour the filling evenly into the prepared tart pan with the crust. Smooth the top with a rubber spatular if needed.

Bake for 45 to 50 minutes, or until tart is set and the top starts to brown.

Let cool for about 20 minutes on a wire rack. Slice into wedges.

Serve warm.

The quiche can be served as a main dish for 4 serving size, or appetizer or side dish for 8 serving.


* not incl. in nutrient facts


over 5 years

Have to give this light spinach quiche 5 star. Loved the idea of making a bread-like yeast crust. Unlike the traditional buttery crust, this olive oil-yeast crust was fluffy, savory and absolutely tasty, and it was delicious with cheesy spinach filling.

You can use frozen spinach, just make sure to squeeze the excess water out, and swiss cheese can be replaced by other similar cheese as well.

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 13550% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 220mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 13g
Vitamin A 3% Vitamin C 3%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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