Cheese Quiche

Serves 8

• 1 refrigerated pie crust (from 14.1-ounce box) or Pie Dough for Single Crust
• 2 teaspoons butter
• 1 large onion, finely chopped
• 2 large eggs
• 2 large egg whites
• ½ cup shredded Gruyère cheese
• 1½ cups low-fat (1%) milk
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• Pinch ground nutmeg

1 Preheat oven to 425°F.

2 Press dough onto bottom and against side of 9-inch pie plate; crimp edge. Line dough with sheet of foil and fill with dried beans or rice. Bake 10 minutes. Remove foil with beans; bake until crust is golden, 5–10 minutes longer. Set aside on wire rack.

3 Reduce oven temperature to 350°F.

4 Melt butter in large nonstick skillet over medium heat. Add onion and cook, stirring, until golden, about 10 minutes.

5 Whisk together eggs, egg whites, ¼ cup of Gruyère, the milk, salt, pepper, and nutmeg in medium bowl. Spread onion over bottom of pie shell. Pour egg mixture over onion and sprinkle with remaining ¼ cup cheese.

6 Bake until quiche is golden and knife inserted into center comes out clean, about 35 minutes. Cut into 8 wedges and serve hot, warm, or at room temperature.

Per serving (1 wedge): 230 Cal, 14 g Total Fat, 6 g Sat Fat, 0 g Trans Fat, 71 mg Chol, 364 mg Sod, 19 g Total Carb, 3 g Sugar, 1 g Fib, 7 g Prot, 138 mg Calc. PointsPlus value: 6

Spinach and Cheese Quiche

Serves 8

• 1 refrigerated pie crust (from 14.1-ounce box) or Pie Dough for Single Crust
• 1 (12-ounce) can evaporated fat-free milk
• ⅓ cup low-fat (1%) cottage cheese
• ¼ cup grated Parmesan cheese
• 2 large eggs
• 3 large egg whites
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 Preheat oven to 425°F.

2 Press dough onto bottom and against side of 9-inch pie plate; crimp edge. Line dough with sheet of foil and fill with dried beans or rice. Bake 10 minutes. Remove foil with beans; bake until crust is golden, 5–10 minutes longer. Set aside on wire rack.

3 Whisk together evaporated milk, cottage cheese, Parmesan, eggs, egg whites, salt, and pepper in medium bowl until combined. Spread spinach evenly over bottom of pie shell; pour cheese mixture over top.

4 Bake quiche 15 minutes. Reduce oven temperature to 350°F. Bake until knife inserted into center comes out clean, about 20 minutes longer. Cut into 8 wedges and serve hot, warm, or at room temperature.

Per serving (1 wedge): 215 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 57 mg Chol, 507 mg Sod, 23 g Total Carb, 6 g Sugar, 2 g Fib, 9 g Prot, 185 mg Calc. PointsPlus value: 5