Mushroom lovers, meet your new favorite quiche.
The texture is rich, but a serving only clocks in at 317 calories.
Serve with a salad, or just make it the star of your springtime brunch repertoire.
Photo: Randy Mayor; Styling: Lindsey Lower
Combine oil and 3 tablespoons water.
With processor on, slowly add oil mixture through food chute; process until dough comes together.
Turn dough out onto a lightly floured surface.
Press dough into a 5-inch disk; wrap in plastic wrap, and chill 20 minutes.
Roll dough into a 12-inch circle.
Fit dough into a 9-inch deep-dish pie plate coated with cooking spray.
Line dough with foil; arrange pie weights or dried beans on foil.
Bake at 425F for 12 minutes or until edges are golden.
Remove weights and foil; bake an additional 2 minutes.
Cool on a wire rack.
Reduce oven temperature to 350F.
Cook bacon in a large skillet over medium-high heat until crisp.
Remove bacon from pan, reserving drippings; crumble.
Return pan to medium-high heat.
Add shallots to drippings in pan; saute 2 minutes.
Add mushrooms and thyme; cook 10 minutes, stirring occasionally.
Stir in spinach; cook 2 minutes or until spinach wilts.
Remove from heat; let stand 10 minutes.
Drain any excess liquid.
Arrange half of cheese over bottom of crust; top with spinach mixture and remaining half of cheese.
Carefully pour milk mixture over cheese.
Bake at 350F for 45 minutes or until filling is set.
Let stand 10 minutes.
For more information about creating a healthy plate, visitwww.choosemyplate.gov.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
