Ingredients
3
ounces Gruyere or Swiss cheese
2 1/2
cups refrigerated or frozen egg product, thawed and beaten
1
cup chopped fresh spinach or 1 package (9 oz) frozen chopped spinach, thawed and well-drained
1/2
cup fat-free half-and-half or fat-free milk
1
tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1 1/3
cups Gold Medal™ all-purpose flour
1/4
teaspoon salt
1/3
cup cooking oil
3
tablespoons fat-free milk
Preparation
Prepare Baked Oil Pastry. Reduce oven temperature to 350° F. Shred Gruyere cheese; you should have 3/4 cup. Set aside 2 tablespoons of the cheese.
In a large bowl, beat together remaining cheese, the egg, spinach, half-and-half, thyme, salt, and pepper. Pour egg mixture into Baked Oil Pastry.
Bake for 40 minutes. Sprinkle with the reserved 2 tablespoons cheese. If necessary to prevent over-browning, cover edge of quiche with foil. Bake about 10 minutes more or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving.
Baked Oil Pastry: Preheat oven to 450° F. In a medium bowl, stir together 1-1/3 cups Gold Medal™ all-purpose flour and 1/4 teaspoon salt. Add 1/3 cup cooking oil and 3 tablespoons fat-free milk all at once. Stir lightly with a fork. If necessary, stir in 1 tablespoon additional milk to moisten. Form into a ball. On a well-floured surface, slightly flatten dough. Roll from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin; unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch it. Trim pastry to 1/2 inch beyond edge of pie plate; fold under edge and flute as desired. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing filling.
