Spinach & Feta Quiche W a Potato Crust - 28g Carbs, 9g Fiber
From www.lifescript.com and FoodFit
Serves: 6
Preparation time: 20 minutes
Cooking time: 45 minutes
3/4 cup chopped frozen spinach
2 Idaho potatoes
3/4 cup egg substitute
1 1/2 cup skim milk
1/4 tsp ground nutmeg
Salt to taste
Freshly ground black pepper
3/4 cup chopped artichoke hearts
1/2 cup feta cheese
1 tsp olive oil
1. Preheat the oven to 325 degrees F.
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 Facts:
229 Calories, 8g Total Fat, 3g Saturated Fat, 16g Protein,
28g Total Carbs, 9g Dietary Fiber, 426mg Sodium,
29% Calories from Fat, 26% Calories from Protein,
45% Calories from Carbs