Low Sodium Classic Quiche Slice
Perfectly balancing indulgence and heart-healthy eating, the Low Sodium Classic Quiche Slice is a savory masterpiece crafted for flavor-conscious cooks. Featuring a buttery homemade crust, this low-sodium quiche is brimming with wholesome fillings like sautéed spinach, mushrooms, and onions, complemented by creamy Swiss cheese and a delicate blend of nutmeg and black pepper. By using unsalted components and reducing sodium without sacrificing taste, this recipe is an ideal choice for those seeking a health-conscious twist on the traditional quiche. Ready in just under an hour, it’s perfect for brunch, lunch, or a light dinner, and can be enjoyed warm or at room temperature. Delight in its rich textures and clean flavors—a slice of this guilt-free goodness will leave everyone coming back for more!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 75 grams Unsalted butter
- 2 tablespoons Cold water
- 3 large Eggs
- 150 ml Heavy cream
- 150 ml Whole milk
- 100 grams Swiss cheese, shredded
- 100 grams Spinach, fresh
- 100 grams Mushrooms, sliced
- 1 small Onion, chopped
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg, ground
Instructions
Preheat the oven to 190°C (375°F).
To prepare the pastry, mix the flour and butter in a bowl until the mixture resembles breadcrumbs.
Gradually add cold water, one tablespoon at a time, until the dough comes together. Form into a ball, wrap in cling film, and chill for 15 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 23cm (9-inch) tart pan. Press into the pan and trim excess dough.
Prick the base with a fork and blind bake with parchment paper and pie weights for 10 minutes. Remove weights and bake for another 5 minutes.
In a skillet, sauté the onion and mushrooms over medium heat until softened, about 5 minutes. Add the spinach and cook until wilted, then remove from heat.
In a mixing bowl, whisk together the eggs, heavy cream, and milk until combined. Stir in the Swiss cheese, sautéed vegetables, black pepper, and nutmeg.
Pour the egg mixture into the partially baked crust and spread evenly.
Bake in the oven for 25-30 minutes, until the filling is set and golden brown on top.
Allow the quiche to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 982 mg | 327% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 14.1 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1307 mg | 101% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1664 mg | 35% | |
*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.
