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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 39 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • 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

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. 1. Preheat oven to 425°.
  2. 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. 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. 4. Reduce oven temperature to 350°.
  5. 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. 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. 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.

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