I have been dying to have some vegetarian quiche. You know buttery, cheesy, flaky wonderfulness? 20-30 grams of fat per serving? No thanks. Here is how I lightened this dish up.
For 6 servings-
1 frozen pie shell
1.5 cups of florentine egg whites
1 organic egg
1 cup of 2% milk
5 oz of mozz cheese shreds
3 small shallots
3 cloves of garlic
3 cups of spinach
1 tbsp of earth balance
Salt and Pepper to taste
Preheat oven to 375. Melt earth balance in a large pan over low heat. Add chopped garlic and shallots. Let cook through for a few minutes. Remove when soft. Set aside.
Add chopped spinach ribbons to hot pan. Cook a few more minutes until spinach is wilted. Transfer onto paper towels. Squeeze excess water out of spinach.
Add spinach, and garlic/shallots mixture to the bottom of the pie crust.
Add Cheese on top.
Beat together 1 egg, and the eggwhites. Add 1 cup of milk, salt, and pepper. Stir but don’t overbeat.
Add on top of vegetable mixture.
Place on cookie sheet.
Cook for 30-40minutes or until golden brown.
Let cool before attempting to cut.