I used my own tried and true pie crust recipe and switched the spinach for Swiss chard [have lots from the garden] and smoked gouda for the gruyère. I had no trouble fitting the liquid ingredients into a standard 9" pie pan and I had no problem with the filling being watery. I agree with some of the other reviewers that the taste combo is very good; an excellent workmanlike recipe. By the way, dried beans make excellent pie weights and can be reused for years.
Mushroom, Gruyère, and Spinach Quiche
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.
More From Cooking Light
Total: 1 Hour, 30 Minutes
- Calories: 317
- Fat: 17.5g
- Saturated fat: 5.6g
- Monounsaturated fat: 8.1g
- Polyunsaturated fat: 1.7g
- Protein: 13g
- Carbohydrate: 26g
- Fiber: 2g
- Cholesterol: 111mg
- Iron: 2mg
- Sodium: 435mg
- Calcium: 217mg
- 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
- 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.
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.
Only you will be able to view, print, and edit this note.Add Note