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Warm wedges of this tasty quiche are packed with convenient frozen spinach, sweet red pepper and Swiss cheese. “My family requests this dish year-round. You can saute the bacon mixture the night before to reduce prep time on busy nights,” says April Milner, of Dearborn Heights, Michigan.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 piece with 1 tablespoon sour cream equals 278 calories, 12 g fat (5 g saturated fat), 22 mg cholesterol, 659 mg sodium, 26 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1-1/2 starch.
Originally published as Spinach Swiss Quiche in Healthy Cooking April/May 2009, p61
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Reviewed on Sep. 15, 2011 by Terri Ann
Thank you so much for the advice. Will make this over the week-end. Terri
Reviewed on Sep. 14, 2011 by sstetzel
Just break eggs into a glass measuring cup to equal the amount. Should be 2 whole eggs but you may need an egg white as well to get the right measurement. I do it all the time.
Just break eggs into a glass measuring cup to equal the amount. Should be 2 whole eggs but you may need an egg white as well to get the right measurement.
I do it all the time.
Reviewed on Sep. 14, 2011 by Terri Ann
Please let me know how many eggs to usein place of the 2 cups egg substitute. Iwould like to make this with eggs. Thank you. Terri
Please let me know how many eggs to use
in place of the 2 cups egg substitute. I
would like to make this with eggs. Thank you. Terri
Reviewed on Sep. 19, 2010 by ltcatnip
My family loves this recipe!! I decided to use 1 cup egg whites, and replace the other cup with 4 eggs. I've tried both an 8 and 9 inch pie shell, while reducing the spinach to 5 oz., and I STILL can't fit all the egg mixture in the crust. I'm afraid to cut back on the eggs because I don't want to end up with too much seasoning. Has anyone else had this problem?
Reviewed on Apr. 29, 2010 by choco1baby
My husband and mother love this quiche. I used fresh spinach and sharp white cheddar cheese instead of swiss; also used all white instead of egg substitute and no cottage cheese and turkey bacon. It was wonderful.
Reviewed on Apr. 13, 2010 by geeclark
I must agree with vieux as I too much prefer imported, real cheese, bacon and eggs. If you are going to make quiche I think REAL is almost a requirement. But to the recipe I've been making this recipe, sans the diet, lite and fat free stuff, I've also used other vege's whatever I have left over, for years and all of my family and friends love it.
Reviewed on Apr. 13, 2010 by keron
It sounds good and I intent to make it but I personally don't like the egg substitute. If I want to replace it with eggs how many eggs should I use?
Reviewed on Apr. 12, 2010 by vieux
excellent recipe. I've been making the same thing for years although I lean towards full fat cheeses simply because I prefer not to eat wax. Given your penchant for low fat tasteless stuff I find it curious that you add salt. there should be enough in the turkey bacon (shudder) and cheese to satisfy.
Reviewed on Mar. 23, 2010 by camberc
My husband and I loved this! You can easily add some extra veggies on hand--mushrooms, asparagus, corn, etc. My husband couldn't believe something that tasted so good was nutritious!
Reviewed on Sep. 01, 2009 by mycookbook
RE: Spinach Swiss QuicheI made this recipe as written and it was a great hit. Wouldn't change a thing. LMH
RE: Spinach Swiss Quiche
I made this recipe as written and it was a great hit. Wouldn't change a thing. LMH
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