So, if you think I've discovered a low fat recipe for quiche, one which is just as tasty as the original, then I'm afraid you'll be disappointed. However, I do usually substitute half and half for heavy cream, and egg beaters can be used instead of eggs. A crustless quiche is also a good meal for low-carbers, but I personally love the texture combination of a flaky crust shell and silky custard filling.I like to make quiches for the family when I go to work - all they would need to make is a big fresh salad for a complete meal. It's also great for picnics, and mini quiches are still a classic appetizer. A great short cut is to buy the frozen pie shells, which I just part-bake blind (see photo below). Fillings are mostly dependant on what you have available, today I had mushrooms and frozen spinach, but you can use broccoli, zucchini, bell peppers, leeks, bacon, sausage or crab. You can also be creative with your choice of cheeses - Swiss, cheddar, blue, feta, gouda, mozzarella, the list is endless!
Mushroom, Spinach Quiche
(Serves 4 - 6)
Ingredients:
1 10 inch frozen pie shell
Filling:
3 large eggs
1 1/2 cups light cream or half and half
1/2 teaspoon salt
Black pepper to taste
1 cup grated cheddar cheese
1/2 cup frozen leaf spinach, defrosted and drained of all liquid
1/2 cup mushrooms, sliced and cooked
Directions:
- Preheat oven to 400 degrees Fahrenheit.
- Cover frozen pie crust with foil or parchment paper filled with beans or rice.
- Bake (blind) for 15 minutes, carefully remove the beans and paper/foil from on top of the pie crust and bake for another 5 minutes. Set aside on a baking pan.
- Lower the oven temperature to 350 degrees Fahrenheit.
- Whisk together the eggs, cream, salt and pepper in a large bowl. Stir in the grated cheese.
- Sprinkle the mushrooms and spinach over the bottom of the pie shell.
- Pour the egg custard mixture over and bake for 30 - 35 minutes or until golden brown and just set.
- Transfer quiche to wire rack to cool.
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