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Spinach Souffle Quiche |
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Recipe Category: |
Vegetarian Dishes |
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Photo: Spinach Souffle Quiche
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Published : 2013 - 05 - 07
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Nutritional Information:
Per portion
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Calories:
327.29cal
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Protein: 14.23g
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Fat: 21.14g
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Cholesterol:
242.89mg
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Fiber: 0.71g
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Vitamin A:
331.76RE
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Vitamin C: 10.83mg
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Vitamin D: 46.00IU
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Vitamin E: 2.48mg
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Thiamine: 0.17mg
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Riboflavin: 0.48mg
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Vit. B12: 1.12mcg
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Folate: 75.25mcg
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Sodium: 421.27mg
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Calcium: 245.87mg
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Potassium:
373.13mg
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Iron: 2.30mg
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Zinc: 1.69mg
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Instructions :
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Unfold refrigerated unbaked pie crust
and dust with flour. Make high fluted edge all the way around. To
flute, press forefinger of one hand against outside edge of dough,
pushing between forefinger and thumb of other hand pressing from
inside of pie plate.
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Line unpricked pastry shell with
double thickness of foil. Bake in a 450 degree F. oven for 8
minutes. Remove foil. Bake 4 to 5 minutes more or until pastry is
set and dry. Remove from oven; set on a wire rack. Reduce oven to
300 degrees F.; allow 10 minutes for heat to adjust.
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Meanwhile, in a skillet cook onion and
bacon until onion is tender and bacon is crisp. Drain on paper
towels.
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In a medium mixing bowl, beat eggs
slightly with a fork. Stir in sour cream, half and half, salt,
pepper; and nutmeg, if desired. Stir in onion mixture, spinach,
mozzarella cheese, and Swiss cheese. Pour into a baked pastry
shell.
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Bake in a 300 degree F. oven for 45 to
50 minutes or until knife inserted near center comes out clean. If
necessary, cover edges with foil to prevent over browning. Let stand
for 10 minutes before serving. If desired, garnish with tomato
slices, oregano, and pepper.
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Serves |
6 |
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Ingredients :
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3/4 piece Frozen pie crust
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3/4 cup Onion
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4-1/2 slices Bacon
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6 large Egg
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3/8 cup Sour Cream
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3/8 cup Cream half and half
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3/16 teaspoon Salt
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1/8 teaspoon White pepper
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1/8 teaspoon Nutmeg
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2-1/4 cups Spinach, 1 cup
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1/2 cup Mozzarella Cheese, shredded
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1-1/2 ounces Swiss Cheese, grated
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1/8 teaspoon Oregano
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4-1/2 slices Tomato slice
- 2/3 teaspoon Salt
- Tablespoon Chives
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Source |
- Women Fitness
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