RECIPE OF THE DAY! SPINACH QUICHE

This French bistro classic is a perfect one-dish meal, but it can leave you feeling less than svelte. By replacing white flour with whole wheat, and using 2 percent milk instead of cream, I've bid adieu to 25 grams of fat, reduced the calories by half, and quadrupled the fiber. A duo of flavorful cheeses ensures you'll never miss the fat. Bon Appétit!


Makes: 6 main-dish servings

Total Time: 1 hr 20 min

Prep Time: 35 min

Ingredients

3/4 cup(s) all-purpose flour

1/2 cup(s) whole wheat flour

1/4 teaspoon Salt

4 tablespoon(s) cold trans-fat free margarine, cut up

1/4 cup(s) low-fat buttermilk

3 large egg whites

1 (6- to 8-ounce) leek, white and light green parts only, cut into thin half-moons

1/2 teaspoon(s) chopped fresh thyme leaves

6 ounce(s) baby spinach, about 6 cups

2 large eggs

1 1/2 cup(s) (2%) reduced-fat milk

1/4 cup(s) freshly grated Parmesan cheese

1 teaspoon(s) Dijon mustard

1/4 teaspoon Pepper

1 ounce(s) goat cheese, softened

Directions

1.Preheat oven to 400 degrees F. In food processor, pulse flours and 1/4 teaspoon salt until combined. Add margarine; pulse until coarse crumbs form. Add buttermilk; pulse until just blended. If dough does not stay together when pinched, add ice water, 1 tablespoon at a time, pulsing after each addition. Shape into disk. Wrap in plastic wrap; refrigerate 20 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)

2.Spray 9-inch glass pie plate with cooking spray. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round; place in pie plate. Gently press against bottom and up side without stretching; trim edge. Prick holes in crust with fork. Line with foil; fill with pie weights or dried beans. Bake 15 minutes or until beginning to set. Remove 1 tablespoon egg white from rest of whites; set remaining aside. Remove foil with weights; brush bottom of crust with tablespoon white. Bake 5 to 6 minutes or until golden brown and dry to the touch. Cool completely on wire rack.

3.Meanwhile, coat 12-inch skillet with cooking spray; heat on medium. Add leek, thyme, and 1/8 teaspoon salt. Cook 3 to 4 minutes or until soft, stirring occasionally. Add spinach; cook 5 minutes or until mixture is very soft and dry, stirring frequently. Let cool.

4.In large bowl, whisk whole eggs, milk, and remaining egg whites. Stir in Parmesan, mustard, leek mixture, and 1/4 teaspoon pepper. Spread bottom of crust with goat cheese; place in jelly-roll pan. With strips of foil, cover crust edges to prevent overbrowning. Pour egg mixture into crust; bake 32 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack 15 minutes

270 Calories per servings