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Springtime Quiche
Makes 8 Servings
*1 cup all-purpose flour
*1 tsp. sugar
*1/4 tsp. salt
*3 tbls. butter
*4 tbls. cold water
*1/2 cup diced shallots
*1 cup shredded spinach
*1/2 cup shredded arugula
*1 cup sliced mushrooms
*1 tbls. olive oil
*3/4 cup 2% milk
*3/4 cup half and half
*2 whole eggs
*2 egg whites
*3/4 tsp. salt
*1 tsp. black pepper
*1/2 tsp. ground or grated nutmeg
*1 tsp. minced lemon peel
*1/3 cup shredded mozzarella cheese
*1/4 cup grated Parmesan cheese
*1/4 cup whole-wheat bread crumbs
1Preheat oven to 350F degrees.
2In a small bowl, combine flour, sugar and salt. Mix well. Using a pastry cutter, blend in butter until mixture is crumbly and pea-sized. Add cold water, 1 tablespoon at a time and mix gently and briefly with a fork after each addition. Mixture should begin to bind together after the last tablespoon of water is added. If too dry, add 1 more tablespoon water. Gather mixture into a ball and let rest for 5 minutes in the refrigerator.
3Lightly flour a flat surface and roll dough into a large circle, 12 to 14 inches in diameter. Gently press into a 9" pie plate and flute edges. Bake for 10 minutes or until crust is just beginning to turn golden brown.
4In a large saute pan, saute shallots, spinach, arugula and mushrooms in olive oil over medium heat until tender, about 2 minutes. Set aside.
5In a large bowl, combine milk, half and half and eggs and beat until well combined. Add salt, pepper, nutmeg, lemon peel, cheeses, bread crumbs and sauteed vegetables.
6Pour into baked pie shell and bake for 30 minutes or until filling is set. A knife inserted in the center will come out clean. Let cool slightly and cut into 8 slices.
  • Serve quiche for breakfast, lunch or dinner, or as an appetizer. For appetizers, bake quiche in an 8"x8" square pan. Cut into small squares.
  • EACH SERVING CONTAINS APPROXIMATELY: 230 calories, 20 gm. carbohydrate, 13 gm. fat, 97 mg. cholesterol, 11 gm. protein, 509 mg. sodium, 2 gm. fiber

coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

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