SPINACH AND GRUYERE QUICHE

SPINACH AND GRUYERE QUICHE image

Number Of Ingredients 7

Baked Oil Pastry
3 ouncesGruyere or Swiss cheese
2-1/2 cupsrefrigerated or frozen egg product, thawed, or 10 eggs, beaten
1 cupchopped fresh spinach
1/2 cupfat-free half-and-half or fat-free milk
1 tablespoonsnipped fresh thyme or 1 teaspoon dried thyme, crushed
1/4 teaspoonground black pepper

Steps:

1. Prepare Baked Oil Pastry. Reduce oven temperature to 350 degrees F. Shred Gruyere cheese; you should have 3/4 cup. Set aside 2 tablespoons of the cheese. 2. In a large bowl, beat together remaining cheese, the egg, spinach, half-and-half, thyme, and pepper. Pour egg mixture into Baked Oil Pastry. 3. Bake for 40 minutes. Sprinkle with the reserved 2 tablespoons cheese. If necessary to prevent overbrowing, cover edge of quiche with foil. Bake about 10 minutes more or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 10 servings. 4. Baked Oil Pastry: Preheat oven to 450 degrees F. In a medium bowl, stir together 1-1/3 cups all-purpose flour and 1/4 teaspoon salt. Add 1/3 cup cooking oil and 3 tablespoons fat-free milk all at once. Stir lightly with a fork. Form into a ball. On a well-floured surface, slightly flatten dough. Roll from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin; unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch it. Trim pastry 1/2 inch beyond edge of pie plate; fold under and flute as desired. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing filling.