USANA Test Kitchen: Spinach Fibergy Quiche

Written by on July 8, 2013 in From the USANA Test Kitchen with 2 Comments

Happy Summer everyone! I hope you are all having fun so far, and if you live somewhere that is having very hot weather, like we are here in Salt Lake City, I hope you are staying cool and keeping hydrated.

Today I am sharing one of my favorite recipes (do I say that each post?): quiche. This is a recipe I have been making with my Mom since I could start helping in the kitchen. My colleague Jessica (have you read her latest Sensé Beauty post) asked me to make a Fibergy quiche. Well, I was up for the challenge, and this recipe is a perfect one to use because it is so versatile.

Spinach quiche made with Fibergy Plus.

Spinach quiche made with Fibergy Plus.

Easy as One, Two, Three

One of the things that makes this recipe so easy is that it does not require a crust, which means it comes together quickly. The adjustments I made to the original were small and not noticeable in the quiche. After the recipe, I share some preparation and serving ideas.

Spinach Fibergy Quiche

Ingredients

1 1/2 cups skim milk
1 egg & 2 egg whites
1/2 cup baking mix (I used Bisquick. Bob’s Red Mill makes a gluten-free biscuit and baking mix.)
1 1/2 tablespoon Fibergy Plus
1 cup chopped raw spinach
1 cup shredded white cheddar or Monterey Jack cheese

Directions

1. Preheat oven to 425 degrees.
2. Grease a pie plate or 9″ x 9″ baking dish.
3. Mix together milk, eggs, Fibergy Plus, and baking mix.
4. Put spinach in the bottom of the dish. Sprinkle over spinach. Mix together a bit, just so the cheese does not sink to the bottom.
5. Pour batter over the filling.
6. Bake for 20-25 minutes, or until browned and cooked through (test with a toothpick).
7. Cool slightly before serving.

Ideas To Make It Your Own

The original recipe called for a bag of frozen broccoli, cauliflower and carrots. Simply precook, and use in place of the spinach above. In fact, for most vegetables, plan to precook them. I did not precook the spinach because the heat of the oven will easily cook it through. My favorite variation lately is mushroom; simply saute your favorite kind.

I have made this recipe for breakfast, brunch and dinner. For breakfast, pair it with toast or a muffin. For dinner, this quiche pairs well with a salad. For brunch, well, it goes well with everything. You can prep all of the ingredients the night before (mix batter, grate cheese, prepare fillings), then it is even easier to assemble and have this on the table.

Between the flexibility of the recipe and ease prep, this quiche recipe is one of my go-to’s for holidays and get-togethers. Because it is so easy, I often make two.

Your Turn 

I hope you try and enjoy this quiche recipe. Please let me know what variations you try in the comments. Also, let us know what your quick, go to recipes are.

Happy Cooking.

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Lisa Kuftinec

About the Author

About the Author: Lisa frequently brings (healthy) baked goods to the office to make meetings better. She is a Fringe addict and rates USANA International Convention as one of her top 5 annual events. .

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  1. What’s Up from USANA | Studio 13 | July 8, 2013
  1. This recipe is really awesome as it is surprisingly very tasty and rich on fiber!

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