I made Spinach & Onion Quiche with Gruyere for a client today and it made me want to repeat it for dinner. But with snowy roads, freezing rain and generally crappy weather I really didn’t want to make a stop at the grocery store to pick up anything extra to make it. I dug around the fridge and freezer when I got home and scrounged up half a package of phyllo dough, part of a container of fresh spinach, some bacon, half an onion, some crumbled goat cheese and some swiss cheese slices. Voila – let’s make quiche! Quiche is terrific because you can really just use whatever vegetables, cheese, meat, etc. that you have on hand. No crust on hand or don’t feel like making it? You can do it crustless or use thinly sliced potatoes. The only thing you really do need are eggs and, in my opinion, some sort of cheese. You can use a combination of whole eggs and egg whites if you want to reduce the calories or fat. But you have to use at least two whole eggs or the filling will be tough. And a quiche without cheese is just sad. Just be sure to pre-cook your vegetables as they won’t become tender just from the baking process. Use your imagination and your leftovers and you can’t go wrong!
Phyllo-Crusted Spinach & Bacon Quiche (Serves 6)
- 1 roll of phyllo dough (1/2 a package)
- Olive oil spray
- 2 slices bacon, diced
- 1/2 large onion, diced
- 2-3 handfuls of fresh spinach, chopped
- 4 large eggs
- 1/2 cup milk (I used 2%)
- 3 ounces crumbled goat cheese
- 2 slices reduced fat swiss cheese, julienned
- Salt/Pepper to taste
- Smoked paprika, to taste
- 6 individual tart molds
Preheat the oven to 375F. Heat diced bacon in a medium-sized cold skillet and cook until it’s starting to brown. Add the chopped onion and cook for 2-3 minutes until it starts to soften. Add the chopped spinach and cook until it wilts. Season with salt and pepper to taste and set aside to let it cool a little. Whisk the eggs in a large bowl and add the milk, goat cheese, and bacon-spinach mixture. Again, season with salt & pepper to taste. Unroll the phyllo dough and spray the top sheet with olive oil. Fold in quarters and place in tart mold, allowing some of the dough to come above the edges. Spray lightly with olive oil. Repeat with two more sheets, rotating sheets to fully cover edges of the tart mold. Don’t sweat this part too much – it doesn’t have to be exact or perfect!
Place the molds on a baking sheet and ladle the egg & spinach mixture into them, distributing it evenly. Top with the julienned swiss cheese and dust with smoked paprika. Bake for 20-25 minutes or until the crust is browned and the filling is set.
Since we’re watching our calories, here’s the nutritional breakdown:
Calories – 300, Fat – 13g, Protein – 15g, Carbohydrates – 29g, Fiber – 3g