Mushroom, Gruyère, and Spinach Quiche

Photo: Randy Mayor; Styling: Lindsey Lower

 

Our Mushroom, Gruyère, and Spinach Quiche is a 317-calorie slice of heaven that's worthy of a starring role on your spring brunch menu.

Yield:

Serves 6 (serving size: 1 wedge)

Recipe from

Recipe Time

Hands-on: 39 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 317
Fat 17.5 g
Satfat 5.6 g
Monofat 8.1 g
Polyfat 1.7 g
Protein 13 g
Carbohydrate 26 g
Fiber 2 g
Cholesterol 111 mg
Iron 2 mg
Sodium 435 mg
Calcium 217 mg

Ingredients

5.6 ounces unbleached all-purpose flour (about 1 cup plus 2 tablespoons)
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon baking powder
1/4 cup extra-virgin olive oil
3 tablespoons ice water
Cooking spray
3 center-cut bacon slices
1/4 cup chopped shallots
1 (8-ounce) package presliced mushrooms
2 teaspoons fresh thyme
2 cups packed baby spinach
1 cup 1% low-fat milk
1/3 cup half-and-half
3 large eggs
1 large egg white
2 ounces cave-aged Gruyère cheese, grated

Preparation

1. Preheat oven to 425°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and baking powder in a food processor; pulse 2 times to combine. Combine oil and 3 tablespoons water. With processor on, slowly add oil mixture through food chute; process until dough comes together. Turn dough out onto a lightly floured surface. Knead 1 minute. Press dough into a 5-inch disk; wrap in plastic wrap, and chill 20 minutes.

3. Roll dough into a 12-inch circle. Fit dough into a 9-inch deep-dish pie plate coated with cooking spray. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425° for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.

4. Reduce oven temperature to 350°.

5. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings; crumble. Return pan to medium-high heat. Add shallots to drippings in pan; sauté 2 minutes. Add mushrooms and thyme; cook 10 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Drain any excess liquid.

6. Place milk, half-and-half, eggs, egg white, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender; process until smooth.

7. Arrange half of cheese over bottom of crust; top with spinach mixture and remaining half of cheese. Carefully pour milk mixture over cheese. Sprinkle with bacon. Bake at 350° for 45 minutes or until filling is set. Let stand 10 minutes.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Sidney Fry, MS, RD,

April 2014