by Linda S. Mills

Created on: August 20, 2009   Last Updated: August 25, 2009

SAVORY SPINACH QUICHE Heart Healthy and Delicious

Though traditional quiche is made with cream, butter and hard cheese, this wholesome recipe is so rich and satisfying your family will never miss the extra fat. Just be sure to make enough for seconds, since you're bound to get someone dueling for the very last piece.

VEGETABLE OIL PIE CRUST Makes one 9-inch pie crust

1 1/2 cups all-purpose flour

1 1/2 teaspoons granulated sugar

1/2 teaspoon salt

2 tablespoons cold 2% milk

1/2 cup canola oil

1. Blend flour, sugar and salt. In a separate bowl beat the milk and canola oil until frothy.

2. Add the liquids to the flour mixture and combine until crumbly.

3. At this point, you can either form a ball and roll to shape between wax paper sheets or pat the dough pieces into the pie plate as you would for a crumb-based crust. Keep in mind that this type of dough is less elastic than traditional, shortening dough.

4. Preheat oven to 425 degrees. Prick the crust in several places with a fork. Bake for 5 minutes and remove from oven. Adjust temperature to 375 degrees.

SAVORY QUICHE FILLING

1 tablespoon olive oil

1/4 cup onion, finely chopped

3 medium cloves of garlic, finely minced

1 1/2 cups frozen spinach, thawed

6 medium cremini mushrooms, sliced thin

Freshly ground black pepper to taste

3 eggs

2/3 cup 2% milk

6 ounces reduced-fat chive cream cheese, softened

1. Heat oil in medium skillet and saute onion and garlic until onion is transparent.

2. Add sliced mushrooms to onion mixture and continue sauteing until mushrooms are cooked through.

3. Squeeze moisture from the thawed spinach and stir into the onion mushroom mixture along with pepper.

4. Spoon the vegetables into the pre-baked pie crust.

5. Spread the softened chive cream cheese evenly over the vegetables.

6. Blend or process the eggs and milk until slightly frothy.

7. Pour the egg mixture over the vegetables and cheese.

8. Place in oven and bake for approximately 35 minutes or until crust is golden brown and the center is firm.

9. Cool the quiche for 15 minutes before slicing.

Substitutions:

*Add 1/4 cup chopped, lean, cooked ham in place of mushrooms.

*Substitute herbed goat cheese in place of cream cheese.

*Replace eggs with 3/4 cup eggbeaters to lower fat content further.

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