Low Fat Spinach And Artichoke Quiche Food

SPINACH AND ARTICHOKE QUICHE

Steps:

• Put a baking sheet in the lower third of the oven and preheat to 425 degrees F. Whisk the eggs, half-and-half, 3/4 teaspoon salt and ¼ teaspoon pepper in a large bowl and set aside.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spinach, artichoke hearts and 2 pinches salt. Cook, stirring, until the spinach is wilted and the skillet is dry, about 1 minute. Remove the vegetables to a plate lined with a few layers of paper towels; let cool slightly. Carefully pull up the sides of the paper towels and squeeze out most of the liquid; stir the vegetables into the egg mixture.
• Scatter the goat cheese in the bottom of the pie crust. Pour in the egg mixture, then arrange the tomatoes cut-side up in the eggs. Season with pepper. Carefully place the quiche on the hot baking sheet and bake until set, about 30 minutes.
• Meanwhile, whisk the vinegar and mustard in a medium bowl; whisk in the remaining 1 tablespoon olive oil until smooth. When the quiche is almost done, add the salad mix to the bowl and toss with the vinaigrette. Season with salt and pepper.
• Cut the quiche into wedges and serve with the salad.

SPINACH ARTICHOKE QUICHE

Steps:

• Preheat oven to 375°F.
• Sauté garlic and shallots in butter until softened, 1-2 minutes.
• Add spinach and sauté until wilted.
• Add chopped artichokes, pine nuts, seasonings and remove from heat.
• Pour into a large bowl to cool.
• Add eggs, milk and cheeses, stirring to mix everything well.
• Add to pie shell.
• Bake 45 minutes to 1 hour or until set.

LOW FAT SPINACH AND ARTICHOKE QUICHE

Steps:

• For the batter:
• In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
• For the crust:
• Preheat the oven to 350 degrees F.
• Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
• To assemble:
• Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.

CRUSTLESS SPINACH QUICHE (LOW FAT)

Steps:

• In a nonstick skillet over medium-high heat, heat oil.
• Add onion and cook, stirring, for 5 minutes, or until translucent.
• Add spinach and stir until moisture has evaporated, about 3 minutes longer.
• Sprinkle cheese evenly in 9-inch pie plate coated with cooking spray.
• Top with spinach mixture.
• In medium bowl, whisk together egg whites, egg, cottage cheese, cayenne, salt and nutmeg.
• Pour egg mixture evenly over spinach.
• Bake at 375°F for 30 to 40 minutes or until set.
• Let stand 5 minutes, then cut into wedges and serve.

LOW-FAT CRUSTLESS SPINACH QUICHE

Steps:

• In a small mixing bowl, beat cream cheese.
• Add milk, egg substitute and pepper; beat until smooth.
• Stir in remaining ingredients.
• Transfer to a 10 inch quiche pan coated with nonstick cooking spray.
• Bake at 350° for 45 to 50 minutes or until a knife inserted comes out clean.

LOW FAT SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 375F and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (Pam).
• Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
• Add roasted bell pepper and Parmesan cheese and pulse until creamy.
• To bake dip: Place mixture into prepared baking dish; add spinach and stir until combined.
• Bake for 25 minutes, stirring half way through.
• Dip is done when browned and bubbly around the edges.
• To keep warm, lower temperature in oven to 250F and stir every 10 minutes until dip is served.
• For microwave directions: Place mixture into microwave safe dish (1.5-2qt), add spinach and stir until combined.
• Cover with plastic wrap, leaving room for steam to escape.
• Microwave on HIGH for 7 minutes or until dip is hot and boiling on the sides - microwaves vary, check often.
• Mix well before serving.