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Spinach and Artichoke Quiche

I know, I know, you must be thinking, “quiche again?” I’ve only given you about six different kinds by now… but… would you buy that this one’s different? Look, if you run with it, I promise to lay off with the quiches for a while… promise.

See this one is a riff on the spinach and artichoke dip that is so fattening I can’t bring myself to make it more than once or twice a year. But it occurred to me recently that I could take all the same flavors and turn them into something just as yummy only without all that fat. Well, without most of the fat at least.

If you are a loyal reader you know that I trim down a quiche by using only 1% or 2% milk in it instead of heavy cream or whole milk. I also try to use cheeses that are made with 2% milk. Of course, we can’t forget the this quiche doesn’t call for a cup of mayonnaise either, which will help with the whole “fattening” component. It’s all the flavors of that decadent dip turned into a quiche. You’re welcome.

 

Spinach and Artichoke Quiche
Ingredients

  • 3 eggs
  • 1 1/2 cup 1% milk
  • 2 garlic cloves, minced
  • 1/2 package of frozen chopped spinach, defrosted and squeezed dry
  • 1/2 can of artichoke hearts, drained, dried, and chopped
  • 1 cup shredded low fat mozzarella cheese
  • 1 tbsp AP flour
  • 1 cup Parmesan cheese
  • 1 pie crust
Instructions

  • Preheat the oven to 425 degrees.
  • Roll out your pie crust and blind bake it by pressing it into the pie plate and covering it with a layer of tin foil. Fill the foil with pie weights, dried beans, or dried rice. Bake in the preheated oven for 10 minutes.
  • In a large bowl beat the eggs and milk together.
  • Add the garlic, spinach, and artichoke and stir gently to combine.
  • In another small bowl combine the cheeses with the flour and toss to coat.
  • Add the cheese to the large bowl.
  • Remove the crust from the oven and reduce the heat to 350 degrees. Remove the tin foil and weights.
  • Pour the filling into the pie crust and return to the oven to bake for 45-55 minutes depending on your oven.
  • Let it rest out of the oven for 30 minutes before slicing and serving.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Diet type: Vegetarian

Number of servings (yield): 8

Meal type: brunch