Spinach and Cheese Quiche

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filed under Main Dishes

Main Dishes
Serving size: 1 piece
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 145 (7% DV)
Fat: 7g (11% DV)
Carbohydrates: 12g (4% DV)
Protein: 7g (14% DV)
Description: Weight Watchers Recipe
Ingredients:  Makes 12 servings (12 pieces)
1  cup
2  teaspoons
5/8  teaspoon
2  tablespoons
2  tablespoons
1  teaspoon
12  ounces
1/3  cup
1/4  cup
1/4  teaspoon
10  ounces

Tip: For nutritional information on all the ingredients in Spinach and Cheese Quiche just click on each ingredient name. Then adjust the serving size for any Spinach and Cheese Quiche ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
In a large bowl, combine the flour, sugar, and 1/8 tsp. salt. With a pastry blender or two knives, cut the butter and shortening into the flour until the mixture resembles course crumbs. Stir in the vinegar and then the water, 1 tablespoon at a time, until the dough begins to form. Press the dough together and shape into a disk. Wrap with plastic wrap and refrigerate at least 1 hour.

On a floured surface, roll out the dough to a 12-13 inch circle; fit into a 9-inch pie pan, pressing to fit and crimping the edges to form a rim. Freeze 20 minutes. Prick the bottom with a fork.

Preheat the overn to 400 degrees. Lline the crust with aluminum foil; fill with dried beans. Bake until the crust is set, 10 minutes; remove the foil and beans. Bake until golden, 10-12 minutes longer. Cool on a rack.

Preheat the oven to 425 degrees.

In a medium bowl, whish the milk, cottage cheese, Parmesean, eggs, egg whites, 1/2 tsp. salt, and pepper.

Place the pie plate on a baking pan; spread the spinach over the pie crust, then pour the filling over the spinach. Bake 15 minutes; reduce the oven temperature to 350 degrees and bake until the filling is set, 20 minutes longer. Let cool about 10 minutes before serving.
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