I adore quiche. There’s something magical about the combination of creamy custard filling and pastry crust.
But quiche isn’t a dish I indulge in often. As a lifetime Weight Watcher, I tend to think of it as “fattening” which I guess it is. But it’s also simple to make and deliciously satisfying to eat. And perfectly fine when enjoyed in moderation.
Sometimes a girl just has to have real eggs, real cream and real cheese encased in real pie crust!
So, when I spied a pie crust in the freezer that had been hanging out since the holidays, I knew exactly what I wanted to do with it. Make a quiche. (I know. I know. Homemade crust is preferable, but sometimes it’s just not practical.)
Deciding what kind of quiche to make was easy since I had spinach and cheese in the fridge. Choosing which quiche recipe to use was a little more involved. I consulted Fannie Farmer, The Joy of Cooking and How to Cook Everything before opting for the Spinach Quiche Recipe in The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day by Wini Moranville.
Who would ever guess that the spinach quiche recipe from a French cookbook would be the most restrained of the bunch, calling for fewer eggs, less cheese and a mixture of cream and milk? Certainly not moi! Although I’ve long been intrigued by the weight loss secrets of the French and am coming to believe it has a lot to do with a sensible, balanced approach to food and life.
The results? Perfect.
If you are looking for a simple make ahead lunch or supper, this savory deep dish spinach quiche is just the ticket. Served with a salad or two it makes for a satisfying meal.
This spinach quiche recipe is infinitely adaptable too. You can make it with fresh or frozen spinach, use different kinds of cheeses and add bacon or cubed ham if you desire. You can even bake it without the pastry for an easy crustless spinach quiche with fewer calories.
Cut into 8 servings, each slice has a respectable 8 Weight Watchers PointsPlus. For bigger appetites, 1/6th of the quiche has 11 (very worth it) PointsPlus.
- 1 pie crust, prepared for a 9-inch deep dish pie plate and pre-baked (I used a frozen Marie Callendar crust from my freezer.)
- 3 large eggs
- 1 cup cream
- ½ cup milk (whole of 2%)
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 2 teaspoons olive oil
- ½ medium red onion, halved and thinly sliced (about ½ cup) (yellow onion works well too)
- 1 clove garlic, minced
- 4 ounces coarsely chopped fresh spinach (about 4 cups)
- ⅔ cup shredded Comte, Gruyere, Emmental, fontina or aged cheddar cheese
- Preheat the oven to 375 degrees. In a medium sized bowl, whisk the eggs lightly. Whisk in the cream, milk, salt and cayenne pepper and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, until tender but not brown, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the spinach and cook, until wilted, about 30 seconds.
- Spread the spinach mixture into the baked crust. Sprinkle the cheese over the top. Slowly pour the egg mixture over the filling, distributing evenly.
- Cover the exposed edges of the pastry with foil to prevent overbrowning.
- Baked until the filling is set, 35 to 40 minutes. Remove from the oven and cool on a wire rack for 5 minutes before slicing and serving.
- Cut into 6 to 8 slices
More Weight Watchers Friendly Quiche Recipes