From Paulette Vickery's Recipe Collection

WW: SPINACH AND CHEESE QUICHE

cheese/eggs, main dish, vegetables

1 each pastry containing:
1 1/2 cup flour
2 tablespoon low-cal margarine
1 tablespoon lemon juice
1/2 cup water
1 each filling containing:
1 each bunch english spinach
1 teaspoon minced garlic
1 tablespoon fresh parsley, chopped
2 oz lowfat motzzarella cheese
3 each eggs, beaten
1/2 cup skim milk
1/2 cup lowfat butter milk

Preheat oven to 400 degrees. Coat a 9 inch round baking dish or quiche pan with Pam. Sift flour and rub in margarine using fingertips. Stir in lemon juice and enough water to make a firm dough. Add extra water if necessary. Press dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes. Between 2 sheets of baking paper, roll the dough out to fit the baking dish. Trim sides. Cover pastry with baking paper and fill with uncooked rice, then bake for 10 minutes. Remove paper and rice, and bake a further 10 minutes. Cool. Filling;: microwave spinach until it wilted, then drain well. Place spinach over pastry base. Cook scallions and garlic in the microwave for 10 minutes on high. In a medium bowl, combine scallions, garlic, parsley, cheese, eggs, and milk. Mix until thoroughly combined. Pour the mixture over spinach, and bake for 25 minutes, or until set and light brown. Per serving: 6 1/2 points, calories 319.5, protein 16.8 G, fat 9.7 G, saturated fat 3.3 G, carbohydrate 40.8 G, fiber 4.3 G, cholesterol 167.9 MG, iron 5.1 MG, sodium 270.3 MG, calcium 245.9 MG.

Yield: 4 servings





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