Sunday quiche

Sunday quiche...I had already decided yesterday I would make a quiche today. I really like making them and am pretty good at it now...tossing anything I have into the mix. So I whipped one up today. Dill/Parmesan cheese crust....then whatever I had in the fridge, so I had some sweet peppers and onions and spinach and tomatoes from my garden last year, which I saved mostly for the top, and I even added some chopped pepperoni (though you don't ever have to add any meat)....I added some chives and garlic and onion powder....took 2 eggs and a can of evaporated milk along with some low-fat milk....and after putting the ingredients into my delicious crust....and after adding the cheese..I poured the egg/milk mixture on top...sliced some tomatoes and put them on top....then baked in a 375 degree oven until nice and golden brown and my knife came out clean after being stuck in the middle. I thought it looked pretty good but it tasted even better!

my quiche......

I was craving one so Saturday AND Sunday I made quiches...they were delicious with lots of variety of cheese, onions, chives, and some of my home grown cherry tomatoes. I was out of spinach so I tossed in some green peas! YUMMY!

Weight Watcher's Spinach and Cheese Quiche (3 points and 139 calories per 1/12th slice)

Preheat oven to 425 degrees F.

1 (12 ounce) can fat-free evaporated milk
1/3 cup low-fat or fat-free cottage cheese
1/4 cup grated Parmesan cheese
2 large eggs
3 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper
1 Basic pie Crust baked and cooled (recipe to follow)
1 box frozen spinach thawed, drained and squeezed dry (10 oz box)

Basic Pie Crust (SUPER good pie crust - 114 calories, 3 points per 1/8th slice/section)

1 cup all-purpose flour
2 teaspoons sugar
1/8th teaspoon salt
2 Tablespoons cold butter, unsalted, diced
2 Tablespoons cold vegetable shortening
1 teaspoon apple cider vinegar
3 to 3-1/2 Tablespoons ICE water

Mix flour, sugar, salt together. Cut in butter and shortening. Add vinegar....then ice water stirring just till ball forms. Flatten to patty and place in plastic or foil and place in refrigerator for at least 1 hour or overnight.

Roll out as you normally would with flour or between plastic wrap. Place in 10-in pie pan.....price sides and bottom with fork and bake till slightly brown...about 15 minutes or so in 400 degree oven.

COOL crust.

Meanwhile for filling of quiche:

WHISK together the evaporated milk, cottage cheese, Parmesan cheese, eggs and egg whites, salt, and pepper.

On top of cool pie crust sprinkle spinach......pour liquid mixture above over spinach......place on cookie sheet or baking pan and bake for about 10 minutes at 400 degrees.....turn oven down to 350 and continue baking until center comes clean with knife. Mine took longer than recipe said ( they said 20 minutes longer) but mine took more like another 30 minutes longer. Allow to cool. Cut into 12 slices or 6...but if 6 remember to double points and calories if you are counting those.

This was actually very good and pretty simple to make. I think what would have made it better would be tomatoes added to it....so next time I have a slice I am going to slice up tomatoes on top. I also think fresh spinach would be better than frozen and you CAN use fresh. You just have to steam about 8 cups of fresh washed and trimmed spinach leaves for about 2 minutes till wilted...then chop up.



ENJOY!