Try this Low-Fat Spinach Feta Quiche recipe.
- Carbohydrate 5.40087761927196 g
- Cholesterol 545.571 mg
- Fat 17.8983822164641 g
- Fiber 1.77274667521789 g
- Protein 20.7190129267565 g
- Saturated Fat 6.91393258786394 g
- Serving Size 1 1 Serving (263g)
- Sodium 471.294155359779 mg
- Sugar 3.62813094405407 g
- Trans Fat 2.44711090937215 g
- Calories 260 calories
Step-by-step
- Preheat oven to 375.
- Heat olive oil in skillet over medium heat.
- Add garlic and saute til tender but not brown.
- Add spinach, a handful at a time, and toss it around until it is thoroughly wilted.
- Remove from heat and set aside.
- In a bowl, beat the eggs until well mixed and add evaporated skim milk, crumbled feta, rosemary, lemon zest or lemon pepper, and salt.
- Add the spinach mixture and stir well.
- Oil a 10-inch pie pan, and pour the quiche mixture in.
- Bake at 375 for 35-40 minutes or until slightly brown on top and a knife comes out clean.
Crustless quiches containing fresh greens require precise moisture management or the resulting slice will weep liquid upon standing. Evaporated skim milk provides the necessary protein structure to set the eggs without adding heavy cream fats, but spinach releases a large volume of water during baking if not handled correctly. Sautéing the leaves until completely wilted and pressing them against a mesh strainer removes excess liquid before the greens meet the dairy and egg mixture.
Freezing and Reheating Mechanics
Freezing a baked egg dish can cause the proteins to tighten and expel moisture upon thawing, resulting in a spongy texture. To prevent this, wrap the cooled quiche tightly in plastic wrap followed by heavy-duty aluminum foil, storing it for up to two months. Thaw the portions overnight in the refrigerator rather than using a microwave defrost setting, which overheats the edges before the center thaws. Reheat individual slices in a 325 degree oven for twelve to fifteen minutes to restore the surface texture without drying out the interior.Determining Doneness Visually
Relying solely on baking time risks overcooking delicate egg proteins. Insert a thin metal knife halfway between the outer edge and the center of the 10-inch pie pan to check progress. The center should show slight resistance while remaining set, and the blade must emerge clean without liquid egg clinging to the metal. Remove the pan immediately when the top achieves a light golden brown color to prevent internal overcoagulation.
