- 5 eggs, scrambled
- 1 frozen pie crust
- 3/4 lb. fresh spinach
- 3 cloves garlic, sliced or crushed
- 1 Tbs. olive oil
- 1 cup julienned zucchini strips
- 1/4 c. light vanilla soy milk
First, I heated the oil up in a skillet and sauteed the garlic. Once it began to get fragrant, I added the spinach and tossed until it wilted, gradually adding it all.
In a mixing bowl, I scrambled the eggs, added about 1-1/2 handfuls of a mexican cheese blend (but you could really use any cheese), the zucchini and finally the spinach. I blended everything together with a fork, then poured it into the pie crust.
I put this on a baking sheet and put it in a preheated 375 oven. I cooked it for 45 minutes. I let it cool for 10 minutes. My kids absolutely LOVED it, as did I.
According to the info on sparkrecipes.com, after I entered in the recipe, this is what this recipe contains:
Amount Per Serving
|Total Fat||12.1 g|
|Saturated Fat||4.1 g|
|Polyunsaturated Fat||1.4 g|
|Monounsaturated Fat||5.0 g|
|Total Carbohydrate||9.9 g|
|Dietary Fiber||0.7 g|
So then I compared that to Trader Joe's spinach quiche here, and wow. I think mine was a LOT healthier. Next time, I'd like to add tomato, maybe substitute some of the eggs for eggbeaters, not sure. But it was awesome!