Spinach Swiss Quiche (TNT)

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Spinach Swiss Quiche (TNT)

Post by pstarkoski on Wed Jun 03, 2009 8:03 am

We just finished this for dinner and it was wonderful!! ....I just got my first issue of Taste of Home----Healthy Living Magazine...Wow! What a bunch of great looking recipes and they are even kind of healthy for you!! It called for reduced fat Swiss cheese, but I couldn't find any so I just used regular shredded Swiss. I also used low fat cottage cheese instead of fat-free. I like the lower fat stuff, but I can't handle some of the fat-free!
I served this with some fresh fruit (cantelope, strawberries, grapes and a few fresh blueberries)....How healthy are we!!!

Spinach Swiss Quiche

1 refrigerated pie pastry
4 turkey bacon strips, diced
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups egg substitute
1/2 cup fat-free cottage cheese
1/4 cup shredded reduced-fat Swiss cheese
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley flakes
1/4 teaspoon each salt, pepper and paprika
6 tablespoons fat-free sour cream

On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim
pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a
double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil;
bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°. In a small
skillet, cook the bacon, onion and red pepper until vegetables are tender; drain.
Stir in spinach. Spoon spinach mixture into pastry. In a small bowl, combine the
egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach
mixture. Bake for 35-40 minutes or until a knife inserted near the center comes
out clean. Let stand for 10 minutes before cutting. Serve with sour cream.

Yield: 6 servings.

Nutrition Facts

  • One serving:
  • 1 piece with 1 tablespoon sour cream

  • Calories: 278; Fat: 12g; Saturated fat: 5g; Cholesterol: 22mg; Sodium: 659g; Carbohydrate: 26g
  • Fiber: 2g; Protein: 17g; Diabetic Exchange: 2 lean meat, 2 fat, 1-1/2 starch

Recipe source: Taste of Home….Healthy Cooking Magazine, April/May 2009, submitted by April Milner of Dearborn Michigan.



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