Quiche 2

Tia asked me to post any quiche recipes I had for Sarah.

These are what I emailed her, without the spelling errors I found in the email. (Sorry Sarah - I hate sending emails to English teachers for this exact reason) ;)

Enjoy!

Classic Quiche
"Here is a classic quiche - vegetarian-style. But you can add 2 slices of crumbled crisp-cooked thick-cut bacon with the egg mixture if you like. For veggie variations, add 1 cup chopped cooked broccoli to the egg mixture; or top the egg mixture with 2 thinly sliced plum tomatoes, then sprinkle with the remaining 1/4 cup cheese and bake as directed."
Makes 8 servings
2 tsp butter
1 lg onion, finely chopped
2 lg eggs
2 egg whites
1 1/2 c low-fat (1%) milk
1/2 tsp salt
1/8 tsp freshly ground pepper
Pinch ground nutmeg
1/2 c shredded Gruyere cheese
1 Basic Pie crust, prebaked

1. Preheat the oven to 350F.
2. Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until golden, about 10 minutes.
3. Whisk the eggs, egg whites, milk, salt, pepper, nutmeg, and 1/4 cup of the cheese in a medium bowl until blended.
4. Spoon the onion into the bottom of the baked pie shell. Pour the egg mixture on top and sprinkle with the remaining 1/4 cup cheese. Bake until the top is golden and knife inserted into the center of the quiche comes out clean, about 35 minutes.

Per serving: (1/8 quiche) 200 cal, 11 g fat, 5 g sat fat, 1 g trans fat, 73 mg Chol, 259 mg Sod, 17 g Carb
Points value: 5

Spinach and Cheese Quiche
"This quiche gets its richness from evaporated fat-free milk and cottage cheese. If you prefer to use fresh spinach, you'll need about 8 cups of washed trimmed leaves. Steam then in a large saucepan using only the water that clings to them, stirring as needed, until wilted, about 2 minutes. Drain well and finely chop."
Makes 12 servings
1 (12 oz) can evaporated fat-free milk
1/3 c low-fat cottage cheese
1/4 c grated Parmesan cheese
2 large eggs
3 egg whites
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Basic Pie crust, baked and cooled
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry

1. Preheat the oven to 425F.
2. In a medium bowl, whisk the milk, cottage cheese, Parmesan, eggs, egg whites, salt, and pepper.
3. Place he pie plate on a baking pan; spread the spinach over the pie crust, then pour the filling over the spinach. Bake 15 minutes; reduce the oven temperature to 350 and bake until the filling is set, 20 minutes longer. Let cool about 10 minutes before serving.

Per serving: (1/12 quiche) 139 cal, 5 g fat, 2 g sat fat, 0 g trans fat, 40 mg chol, 359 mg sod, 14 g carb, 1 g fib, 9 g Prot, 188 mg Calc
Points value: 3

Basic Pie Crust*
"The secret of a good pastry crust? Keep it cold, work quickly, and let it rest to relax the gluten (grain protein) before rolling it out. For best results, make and refrigerate the crust about 24 hours before baking."
Makes 8 servings
1 cup all-purpose flour
2 tsps sugar
1/8 tsp salt
2 tbsp cold unsalted butter, diced
2 tbsp cold vegetable shortening
1 tsp cider vinegar
3-3 1/2 tbsp ice water

1. In a large bowl, combine the flour, sugar, and salt. With a pastry blender or two knives, cut the butter and shortening into the flour until the mixture resembles course crumbs. Stir in the vinegar and then the water, 1 tbsp at a time, until the dough begins to form. Press the dough together and shape into a disk. Wrap with plastic wrap and refrigerate at least 1 hour.
2. On a floured surface, roll out the dough to a 12-13-inch circle; fit into a 9-inch pie pan, pressing to fit and crimping the edges to form a rim. Freeze 20 minutes. Prick bottom with a fork.

For Prepared Crust
Preheat the oven to 400F. Line the crust with aluminum foil; fill with dried beans. Bake until the crust is set, 10 minutes; remove the foil and beans. Bake until golden, 10-12 minutes longer. Cool on a rack.
Per serving: (1/8 of pie crust) 114 cal, 6 g fat, 3 g sat fat, 0 g trans fat, 8 mg chol, 37 mg sod, 13 g carb, 0 g fiber, 2 g prot, 3 mg calc.
Points value: 3

*when measuring your points - you do not need to add points for the crust as it is built into the recipe.