From Paulette Vickery's Recipe Collection

BB: FAVORITE SPINACH QUICHE

cheese/eggs, vegetables

1 each pastry crust, containing:
1 cup flour
1 tablespoon flour for rolling dough
1/4 teaspoon light salt
1/4 cup promise nonfat margarine
3 tablespoon cold water
1 each filling, containing:
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon nonfat chicken broth
1 pkg spinach, 10oz
4 each egg beaters, 1 carton
1 cup skim milk
1 tablespoon flour
1 teaspoon basil leaves
3/4 teaspoon tobasco sauce
1 cup nonfat motzarella cheese,

Blend pastry crust ingredients. Form into a ball, and roll out on a floured surface. Do not over work the dough. Place circle of dough in a pie pan. To prevent the edge around the top from becoming to brown, place foil over the edge while it bakes. In a nonstick skillet over medium heat, Cook onion and garlic in chicken broth, until golden brown. Add spinach, and spoon into bottom of quiche crust. Set aside. In a bowl combine egg beaters, milk, flour, basil, tobasco sauce, and grated cheese. Pour over spinach mixture. Bake at 350 degrees, 45-50 minutes, or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Per serving: fat 0.4 G, cholesterol 4 MG, fiber 2 G, calories 124, 3 percent calories from fat, protein 11 G, carbohydrate 19 G, sodium 260 MG.

Yield: 8 servings