Spinach Quiche

Spinach Quiche

Spinach Quiche

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.  Just like Weight Watchers, where nothing is off limits!!

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.

The Skinny on this Spinach Quiche

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.

Enjoy!

Slice of Spinach Quiche

Slice of Spinach Quiche

4.5 from 2 reviews
Spinach Quiche
 
Prep time
Cook time
Total time
 
A simple satisfying savory deep dish pie filled with spinach, onions and cheese
Author:
Recipe type: Quiche
Serves: 6-8
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Spread the spinach mixture into the baked crust. Sprinkle the cheese over the top. Slowly pour the egg mixture over the filling, distributing evenly.
  4. Cover the exposed edges of the pastry with foil to prevent overbrowning.
  5. 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.
  6. Cut into 6 to 8 slices
Martha's Notes
Nutritional Estimates Per Serving (1/6th): 410 calories, 31.0 g fat, 18.7 g carbs, 0.6 g fiber and 9.4 g protein and 11 PointsPlus. (1/8th): 307 caloreis, 23.3 g fat, 14.0 g carbs, 7.1 g protein and 8 PointsPlus

Source: The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day

*PointsPlus® for spinach quiche calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

If you liked this spinach quiche you might also like:

Crustless Spinach Feta Quiche
Individual Ham, Cheese and Veggie Frittatas
Broccoli & Cheddar Quiche (Weight Watchers)

Related Posts Plugin for WordPress, Blogger...

Comments

  1. says

    Yum! That does look good and the nutritional information isn’t too bad for quiche with a crust. I’ve really been enjoying your blog and so glad I found it! Thanks for all the good information and great recipes.

  2. says

    Martha, thanks so much for featuring my recipe, and for taking such a beautiful photo of it! It’s so interesting–last week, another blogger posted that after cooking from my cookbook for a week, she lost 2 pounds. Here’s what she wrote:

    “Most of the meals I made last week took no longer than 30 minutes. They tasted rich, but weren’t over the top, they had variety in flavors, ingredients and yet weren’t expensive. They were all full flavor and I still lost two pounds at the end of the week and honestly, didn’t expect to because the meals had been so satisfying. (how sad that we expect healthy food to be miserable).”

    Her blog is at: http://tinyurl.com/ax497zb

    It’s so gratifying that cooks are realizing that you don’t have to cook “diet” recipes to eat sensibly and well! Thanks so much for posting this.

    • says

      Wini,

      Thanks for your kind comment and your are most welcome. I’m just getting started with your cookbook, having made this quiche, silky potato leek soup and carottes rapees so far. All have been winners for us. I share your desire to help people understand that cooking and eating sensibly and well doesn’t mean “diet” recipes and deprivation! Life is too short to settle for “diet” food!

  3. says

    Wonderful quiche; we all have to have a little sometimes. I do make some without crust and, a tip from a long-ago work friend, I sometimes use no-fat evaporated milk in place of cream. Works like a charm. But you’re right; there’s nothing like the real deal. Glad you enjoyed every bite!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: