Low Fat Spinach and Artichoke Quiche
Elevate your brunch game with this Low Fat Spinach and Artichoke Quiche, a wholesome twist on a classic favorite! Packed with nutrient-rich baby spinach, tender artichoke hearts, and a touch of reduced-fat feta cheese, this quiche combines creamy, savory flavors in every bite—all nestled in a golden whole wheat pie crust. The use of egg whites and unsweetened almond milk keeps this dish light and healthy without sacrificing texture or taste. Seasoned with garlic, onion, and aromatic oregano, this quiche is as satisfying as it is nutritious. Perfect for meal prep or a low-fat option for your next gathering, it’s quick to prepare and bakes to perfection in just 40 minutes. Plus, it’s a great vegetarian dish that pairs beautifully with a fresh side salad or fruit.
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Recipe Information
Ingredients
- 8 large egg whites
- 1 large whole egg
- 0.75 cup unsweetened almond milk
- 3 cups baby spinach
- 1 cup artichoke hearts
- 0.5 cup reduced-fat feta cheese
- 0.5 medium onion
- 2 cloves garlic
- 1 9-inch whole wheat pie crust
- 1 teaspoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon dried oregano
Instructions
Preheat your oven to 375°F (190°C). Place the whole wheat pie crust in a 9-inch pie dish and set aside.
Heat a medium skillet over medium heat. Add olive oil, then sauté the diced onion and minced garlic for 2-3 minutes, or until fragrant.
Add the baby spinach to the skillet and cook for 2-3 minutes until just wilted, stirring occasionally. Remove from heat and let cool slightly.
Drain and chop the artichoke hearts into small pieces, then gently mix them into the spinach mixture. Set aside.
In a large mixing bowl, whisk together the egg whites, whole egg, almond milk, salt, black pepper, and oregano until well combined.
Spread the spinach and artichoke mixture evenly into the prepared pie crust. Sprinkle the reduced-fat feta cheese over the top.
Pour the egg mixture over the spinach-artichoke mixture, ensuring that it is evenly distributed.
Place the quiche on the center rack of the preheated oven and bake for 35-40 minutes, or until the filling is set and lightly golden on top.
Remove the quiche from the oven and let it cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 14.5 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1167 mg | 90% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1540 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
