Hi everyone! I am currently still on vacation but will be returning home very soon. This trip has been a blast so far. I have met many people including some blogger friends, experienced fun and exciting things, seen amazing sights, eaten lots of delicious food, and taken tons of pictures. I can’t wait to share some of them with you.
A very big THANK YOU to all of you who have continued to visit. It warms my heart to know of your support while I am away. I will surely return your visits when I get home.
This dish I am sharing is one that I enjoy very much but do not make often enough. It uses a slight variation of my favorite pie crust. I added a little oat flour to give the quiche a very tender crust. The filling is very flavorful and packed with spinach.
¾ cup all purpose flour
½ cup whole oat flour
⅓ cup shortening
½ tsp salt
5 tbsp cold water
In a large bowl, combine flours and salt. With a pastry blender or two butter knives, cut in shortening until flour mixture resembles coarse breadcrumbs. Stir in cold water one tablespoon at a time until dough comes together. It is okay if there are still some loose flour. Do not overwork dough. Wrap in plastic and let rest in the fridge for 30 minutes.
Roll out dough on a lightly floured surface into a circle about 12 inches in diameter. Gently transfer dough by wrapping it round the rolling pin and unrolling it onto an 9 inch quiche pan. Line pan with the dough and trim dough to edge of quiche pan. Place a double layer on foil on dough and bake in a 400˚F oven for 10 minutes. Remove foil and bake for another 5 to 6 minutes more. Remove.
3 oz spinach, chopped
1 onion, chopped
2 oz pepperoni, chopped
8 large eggs
½ cup 1% milk
½ cup fat-free cottage cheese
½ cup parmesan cheese
2 oz feta cheese
¼ tsp salt
⅛ tsp pepper
In a non-stick pan, cook onion and pepperoni till onion is tender, about 2 minutes. Remove.
In a medium bowl, beat eggs with a fork. Stir in milk, cottage cheese, ¼ cup parmesan cheese, salt and pepper. Add spinach and cooked onions and pepperoni. Pour egg mixture into hot baked pastry shell. Bake in 350˚F oven for 45 to 50 minutes or until pick inserted in the center comes out clean. Add the remaining ¼ cup parmesan cheese in the last 5 minutes of baking. Remove and let stand for 10 minutes before serving.
Makes a light and satisfying meal served with a side of salad.
Enjoy…..and have a wonderful day!
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