dish
Spinach and Feta Quiche with a Potato Crust

6
Serves
229
Calories
15
Nutrients
16
Vitamins

Ingredients

3/4 cup chopped frozen spinach
3/4 cup egg substitute
1 1/2 cup skim milk
1/4 teaspoon ground nutmeg
3/4 cup chopped artichoke hearts
1/2 cup feta cheese
1 teaspoon olive oil

Cooking Instructions

1. Preheat the oven to 325ºF.

2. Place the spinach in a fine mesh strainer and drain off as much liquid as possible. Set aside.

3. In a medium mixing bowl, whisk the egg substitute, milk, nutmeg, salt and pepper together. Set aside.

4. Heat the olive oil in a large, ovenproof, nonstick skillet over medium heat. Arrange the potato slices in overlapping concentric circles on the bottom and sides of the pan. Fill in any holes with slices of potato and sprinkle with salt and pepper. Cook, without turning the potatoes, until they begin to turn golden brown on the edges, about 8 to 10 minutes. Remove from heat.

5. Spread the drained spinach over the potatoes in the pan. Sprinkle the artichokes and feta cheese over the spinach. Carefully pour the egg mixture over the vegetables and cheese.

6. Bake for 45 minutes or until a paring knife inserted in the center comes out clean. Remove from oven and allow to stand for at least 10 minutes before slicing.

Serving Size: 1 slice

Nutrition Information

Number of Servings: 6
Calories
229
Protein
16 g
Total Carbohydrate
28 g
Dietary Fiber
9 g
Soluble Fiber
2 g
Sugar
7 g
Total Fat
8 g
Saturated Fat
3 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
13 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
2 g
Percent Calories from Protein
26 %
Percent Calories from Carbohydrate
45 %
Percent Calories from Fat
29 %
Vitamin A
1622 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
3 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Vitamin C
81 mg
Vitamin D
1 IU
Folate
494 mcg
Vitamin E
5 IU
Pantothenic Acid
1 mg
Calcium
394 mg
Iron
8 mg
Phosphorus
286 mg
Potassium
1913 mg
Sodium
426 mg
Zinc
2 mg