Spinach quiche - butter busters ^
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| **PASTRY CRUST** | ||
| 1 | cup | PLUS see next line |
| 1 | each | Tb flour |
| ¼ | teaspoon | Lite salt |
| ¼ | cup | Promise Ultra Fatfree Margarine |
| 2 | eaches | Tb to three cold water |
| **FILLING** | ||
| ½ | cup | Chopped onion |
| ½ | teaspoon | Minced garlic |
| 1 | each | Tb fatfree chicken broth |
| 1 | each | Pk (10oz) frozen chopped spinach, thawed and drained |
| 1 | cup | Egg Beaters |
| 1 | cup | Skim ilk |
| 1 | each | Tb flour |
| 1 | teaspoon | Basil leaves |
| ¾ | teaspoon | Tabasco sauce |
| 1 | cup | Grated nonfat mozzarella |
Directions
PASTRY CRUST
Blend all of the ingredients except the 1 tablespoon flour (for rolling). Form into a ball and roll out on a floured surface. Do not overwork the dough. Place circle of dough in a pie pan. To prevent the edge around the top from overbrowning, place foil over the edge while it bakes. Filling: In a nonstick skillet over medium heat, cook onion and garlic in the chicken broth until golden brown. Add spinach and spon into bottom of pie crust; set aside. In a bowl, combine egg beaters, milk, flour, basil, Tabasco and grated cheese. Pour over spinach mixture. Bake at 350F 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Be sure and cover the edges of the crust while baking. Per serving: 124 cal., 0.4g fat (3%), 4mg chol., 2g fiber, 11g pro., 19g carb., 260mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-17-95