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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

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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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