Cheesy Spinach and Mushroom Quiche
Introduction
Delight your senses with our WW Cheesy Spinach and Mushroom Quiche—a savory, satisfying dish that combines the richness of cheese, the earthy flavors of mushrooms, and the nutritious goodness of spinach. This recipe is perfect for any meal of the day, whether served warm for brunch, paired with a crisp salad for lunch, or enjoyed as a light dinner. Plus, it aligns seamlessly with your WW (formerly Weight Watchers) meal plan, offering a flavorful option with low SmartPoints. Discover how easy it is to indulge in a homemade quiche that’s both delicious and supportive of your wellness goals.
Ingredients
- For the Crust:
- 1 cup whole wheat flour
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
- For the Filling:
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 8 oz (225g) cremini mushrooms, sliced
- 2 cups fresh spinach leaves, chopped
- 1/2 cup reduced-fat shredded mozzarella cheese
- 1/2 cup reduced-fat shredded cheddar cheese
- 4 large eggs
- 1 cup unsweetened almond milk (or any milk of your choice)
- Salt and pepper to taste
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Prepare the Crust:
- In a large mixing bowl, combine the whole wheat flour and salt. Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together.
- Shape the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat and Prepare:
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or tart pan with non-stick cooking spray.
- Roll Out and Line the Crust:
- On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the dough to the prepared pie dish or tart pan, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges as desired.
- Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their liquid and become golden brown, about 5-7 minutes.
- Stir in the chopped spinach leaves and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- Assemble and Bake:
- Spread the mushroom and spinach mixture evenly over the bottom of the prepared crust. Sprinkle with shredded mozzarella and cheddar cheese.
- Prepare the Custard Mixture:
- In a mixing bowl, whisk together the eggs, almond milk, salt, pepper, and ground nutmeg (if using) until well combined.
- Bake the Quiche:
- Carefully pour the egg mixture over the mushroom, spinach, and cheese filling in the crust.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
- Cool and Serve:
- Remove the quiche from the oven and let it cool for 10-15 minutes before slicing and serving. This allows the quiche to set and makes it easier to cut into neat slices.
Introduction
Delight your senses with our WW Cheesy Spinach and Mushroom Quiche—a savory, satisfying dish that combines the richness of cheese, the earthy flavors of mushrooms, and the nutritious goodness of spinach. This recipe is perfect for any meal of the day, whether served warm for brunch, paired with a crisp salad for lunch, or enjoyed as a light dinner. Plus, it aligns seamlessly with your WW (formerly Weight Watchers) meal plan, offering a flavorful option with low SmartPoints. Discover how easy it is to indulge in a homemade quiche that’s both delicious and supportive of your wellness goals.
Ingredients
- For the Crust:
- 1 cup whole wheat flour
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
- For the Filling:
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 8 oz (225g) cremini mushrooms, sliced
- 2 cups fresh spinach leaves, chopped
- 1/2 cup reduced-fat shredded mozzarella cheese
- 1/2 cup reduced-fat shredded cheddar cheese
- 4 large eggs
- 1 cup unsweetened almond milk (or any milk of your choice)
- Salt and pepper to taste
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Prepare the Crust:
- In a large mixing bowl, combine the whole wheat flour and salt. Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together.
- Shape the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat and Prepare:
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or tart pan with non-stick cooking spray.
- Roll Out and Line the Crust:
- On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the dough to the prepared pie dish or tart pan, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges as desired.
- Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their liquid and become golden brown, about 5-7 minutes.
- Stir in the chopped spinach leaves and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- Assemble and Bake:
- Spread the mushroom and spinach mixture evenly over the bottom of the prepared crust. Sprinkle with shredded mozzarella and cheddar cheese.
- Prepare the Custard Mixture:
- In a mixing bowl, whisk together the eggs, almond milk, salt, pepper, and ground nutmeg (if using) until well combined.
- Bake the Quiche:
- Carefully pour the egg mixture over the mushroom, spinach, and cheese filling in the crust.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
- Cool and Serve:
- Remove the quiche from the oven and let it cool for 10-15 minutes before slicing and serving. This allows the quiche to set and makes it easier to cut into neat slices.
Nutritional Information
- Calories: 250 per serving (1/6 of the quiche)
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 170mg
- Sodium: 380mg
- Total Carbohydrates: 19g
- Dietary Fiber: 3g
- Total Sugars: 2g
- Protein: 13g
WW SmartPoints
- Each serving of our WW Cheesy Spinach and Mushroom Quiche is calculated to be 5 SmartPoints, providing a wholesome and flavorful option that fits into your WW wellness plan with moderate SmartPoints.
Additional Tips
- Customize the quiche by adding other vegetables such as bell peppers or zucchini.
- For a richer flavor, you can substitute part of the almond milk with half-and-half or heavy cream, though this will increase the SmartPoints value.
- Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Conclusion
Our WW Cheesy Spinach and Mushroom Quiche offers a delightful combination of savory flavors and creamy textures, perfect for any meal occasion. With a whole wheat crust, a hearty filling of mushrooms and spinach, and a cheesy custard, each bite is a celebration of wholesome ingredients and balanced nutrition. Enjoy this quiche warm or at room temperature, knowing that it supports your wellness goals with its moderate SmartPoints value. Embrace the pleasure of homemade cooking with this recipe, and discover how satisfying and enjoyable eating well can be.