Summer is officially here! The temperatures are soaring, and the sun is out. There is not a cloud in the sky. The summer brings with it a whole new foodie experience, from BBQ’s, al fresco dining, picnics to ice creams, and as a result it is one of my favourite times of the year! Thanks to all of the sunshine, our veg patch is currently overflowing with spinach, so for dinner tonight I had to come up with a new recipe where spinach is the star, so I decided to cook a low fat spinach quiche.
Alternatives can include adding bacon which you will see from some of the photos that we did this tonight, using the whole eggs, and adding lots of cheese (though obviously this won’t make it low fat)!
- 250g Shortcrust Pastry (ready-made or your own, your choice!)
- 3 Egg whites
- 1/2 a bag of Spinach (or as much as you can get your hands on)
- Half a tub of low fat ricotta
- Spring Onion (or white onion)
- Bacon bits (optional)
- Roll out the pastry so it is half a centimetre thick and line a tin.
- Cover with greaseproof paper and baking beads (or rice if you do not have baking beads) to blind bake the pastry case for roughly 10-15mins at gas mark 6. This will stop the pastry going soggy once it is cooked.
- (If you are using bacon, cook it now.)
- While allowing the pastry to cool, in a big bowl mix your cheese, egg, spinach, onion, and any other extra ingredients you are using.
- Mix thoroughly then pour onto the cooled pastry case.
- Bake for 15mins at gas mark 6 before eating!
Delicious served warm or cold, the quiche is perfect for an evening meal and can be accompanied by salad, potato wedges or even butternut squash wedges! It is also perfect to be served during a buffet, or to pack in your picnic.
Are you a fan of quiches? Perhaps you have a low fat quiche recipe that you would like to share in the comments below.