Light Spinach and Mushroom Quiche

Oxmoor House
8 servings.


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3/4 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons cold water
Vegetable cooking spray
2 cups sliced fresh mushrooms
1/2 cup chopped onion
2 cloves garlic, minced
1 cup nonfat cottage cheese
3/4 cup frozen egg substitute, thawed
1/2 cup skim milk
1 tablespoon Dijon mustard
1/4 teaspoon pepper
1/4 teaspoon ground whole thyme
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/4 cup plus 2 tablespoons (1 1/2 ounces) shredded reduced-fat Swiss cheese


Combine flour and salt. Combine oil and water; stir well. Add oil mixture to dry ingredients, stirring with a fork just until dry ingredients are moistened. Shape into a ball; chill 30 minutes.

Roll dough to 1/8-inch thickness between 2 sheets of heavy-duty plastic wrap. Place in freezer 5 minutes. Remove bottom sheet of plastic wrap. Fit dough into a 10-inch quiche dish; remove top sheet of plastic wrap. Fold edges under and flute, if desired. Prick bottom of pastry shell lightly with a fork. Bake at 400° for 15 minutes or until golden.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, onion, and garlic; saute until tender. Combine cottage cheese and next 5 ingredients; stir in spinach and mushroom mixture. Spoon mixture into prepared pastry shell. Bake at 350° for 35 minutes. Remove from oven, and sprinkle with Swiss cheese. Bake 5 minutes or until cheese melts. Let stand 10 minutes before slicing.

Created date

August 2009

Nutritional Information

Calories 145
Caloriesfromfat 30 %
Fat 4.9 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 11.2 g
Carbohydrate 14.8 g
Fiber 0.0 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 312 mg
Calcium 0.0 mg