Light And Fluffy Spinach Quiche Recipes

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LIGHT AND FLUFFY SPINACH QUICHE



Light and Fluffy Spinach Quiche image

Very tasty and fluffy quiche. Easy to prepare. You'll love it. The spinach can be substituted for any fresh or frozen vegetable.

Provided by KRISTINJONI

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h20m

Yield 6

Number Of Ingredients 7

½ cup light mayonnaise
½ cup milk
4 eggs, lightly beaten
8 ounces shredded reduced-fat Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
¼ cup chopped onion
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
  • In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
  • Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 19.9 g, Cholesterol 140.6 mg, Fat 23.2 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 6.5 g, Sodium 612.1 mg, Sugar 2.9 g

LIGHT AND FLUFFY SPINACH QUICHE



Light and Fluffy Spinach Quiche image

I found this recipe online a while ago and have made it many times. It is delicious! It is very easy to make and reheats quite well. My girlfriend is on Weight Watchers and has asked me to make this quiche many times for easy week-night dinners. Enjoy!

Provided by Belgarion66

Categories     Savory Pies

Time 1h20m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 7

1/2 cup light mayonnaise
1/2 cup 1% low-fat milk
4 eggs (lightly beaten)
7 ounces Kraft Healthy Favorites Fat Free Cheddar
10 ounces frozen chopped spinach (thawed and squeezed)
1/4 cup frozen chopped onions
1 (9 inch) unbaked pie shells

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
  • In a large bowl, whisk together mayonnaise and milk until smooth.
  • Whisk in eggs.
  • Layer spinach, cheese, and onion in pie shell, making several layers of each.
  • Pour in egg mixture.
  • Place quiche on prepared cookie sheet. Cover quiche with foil.
  • Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Nutrition Facts : Calories 288.4, Fat 20.2, SaturatedFat 4.7, Cholesterol 132, Sodium 406.6, Carbohydrate 18.6, Fiber 2.5, Sugar 2.4, Protein 8.6

LIGHT AND FLUFFY SPINACH QUICHE



Light and Fluffy Spinach Quiche image

This easy spinach quiche recipe is tasty, fluffy, and easy to prepare. You'll love it. The spinach can be substituted for any fresh or frozen vegetable.

Provided by KRISTINJONI

Categories     Breakfast Quiche

Time 1h15m

Yield 6

Number Of Ingredients 7

½ cup light mayonnaise
½ cup milk
4 large eggs, lightly beaten
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
8 ounces shredded reduced-fat Cheddar cheese
¼ cup chopped onion
1 (9 inch) unbaked pie shell

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
  • Whisk together mayonnaise and milk in a large bowl until smooth. Whisk in eggs; set aside.
  • Layer spinach, cheese, and onion in the pie shell, making several layers of each. Place on the prepared cookie sheet. Slowly pour egg mixture into the pie shell, then cover quiche with foil.
  • Bake in the preheated oven for 45 minutes. Uncover and continue baking until the top is golden brown and filling is set, 10 to 15 more minutes.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 19.9 g, Cholesterol 140.6 mg, Fat 23.2 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 6.5 g, Sodium 612.1 mg, Sugar 2.9 g

FLUFFY SPINACH, ONION AND ROASTED RED PEPPER QUICHE WITH GRUYERE



Fluffy Spinach, Onion and Roasted Red Pepper Quiche With Gruyere image

In my quest to find out what makes a quiche fluffy, I've cobbled together this recipe. And it makes a great tasting quiche with a beautiful presentation. The key (surprisingly) is not to overbeat the eggs, not to use too hot of an oven, and don't overdue the liquids.

Provided by Wish I Could Cook

Categories     Savory Pies

Time 1h25m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 12

9 inches baked pie crusts
1 tablespoon Dijon mustard
4 ounces gruyere cheese, grated
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon thyme
salt and pepper
4 eggs
8 ounces plain low-fat yogurt
1 teaspoon baking powder
4 ounces roasted red peppers, chopped
10 ounces fresh spinach (may use frozen if squeezed really dry)

Steps:

  • Blind bake your pie crust and let it cool.
  • When crust is cool, spread Dijon mustard on bottom of the crust. Top with grated gruyere.
  • Carmelize onions in olive oil. Add thyme, salt and pepper. Set aside. Spread onions on top of cheese layer.
  • Chop fresh spinach and cook in frying pan with chopped roasted red peppers until wilted and starting to dry, set aside.
  • Wisk together eggs, yogurt and baking powder. (Don't use a mixer.).
  • Add spinach and roasted red peppers to egg mixture and pour over cheese layer.
  • If you're feeling creative, decorate the top with some red pepper strips.
  • Bake in 350 degree oven for 55 minutes until knife inserted in center comes out clean. You may want to protect crust edges with foil.
  • Enjoy!

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