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Low-Fat Spinach Cheddar Quiche with Oat Crust

Low-Fat Spinach Cheddar Quiche with Oat Crust

Poor little creme brulee dishes. You just sit in my cupboard waiting and waiting to be used. Every time the cabinet door opens, your little nonexistent hearts race with anticipation. “Is she? Is she going to make creme brulee?!” I disappoint you time and time again. You feel worthless. You are not fulfilling your destiny.

Surely there must be another use for you…

Ah, yes, breakfast. Quiche. Individually sized. How perfect. Why did I not think about this before? You now feel loved.

These little quiches are perfect for brunch and would be great to enjoy on Easter morning while you watch the kiddos tear into their baskets and hunt for eggs. I’ve cut the fat by using a low-fat oat crust that contains much less butter than traditional pie crust. I’ve also adjusted the fat in the filling by subbing skim milk for heavy cream. You can also cut fat by using some eggs white or egg substitute. A quiche with all the flavor, but much less guilt! Sounds good to me! These are great for company, especially if you serve them in individual servings!

Low-Fat Spinach Cheddar Quiche with Oat Crust

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Low-Fat Spinach Cheddar Quiche with Oat Crust

Yield: 4-5 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

For the crust:

  • 3/4 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/4 tsp. salt
  • 3 tbs. cold, unsalted butter
  • 3 tbs. cold low-fat milk

For the filling:

  • 2 garlic cloves, minced
  • 3 cups fresh baby spinach, chopped
  • 1 tbs. olive oil
  • 4 eggs, beaten (can also do 2 egg whites and two whole eggs if desired)
  • 1 cup skim or low-fat milk
  • 3/4 cup reduced fat shredded cheddar cheese
  • 1/2 tsp. salt (or to taste)
  • 1/4 tsp. pepper (or to taste)

Directions:

  1. Preheat oven to 400 degrees. To make the crust, put the oats, flour and salt in the bowl of a food processor and pulse to combine. Add in the butter and pulse until you get a pebbly-like texture. Add the milk and pulse a few more times to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter. Cut the circle into 4-5 separate pieces (depending on how many and the size of your dishes) and shape into smaller circles to fit your dishes. Spray each dish with cooking spray and press crust into each dish. Place the dishes on a large baking sheet and bake for about 7-9 minutes. Set aside.
  2. To make the filling, heat the olive oil in a non-stick pan. Add the garlic and sautee for about 30 seconds. Add the spinach and cook until wilted.
  3. Reduce the oven heat to 350 degrees. Whisk the beaten eggs, milk, cheese, salt and pepper together. Stir in the spinach. Divide the egg mixture evenly amongst each dish. Bake for about 20-25 minutes or until golden brown.

Oat Crust recipe from Ellie Krieger

Low-Fat Spinach Cheddar Quiche with Oat Crust

   

26 Responses to “Low-Fat Spinach Cheddar Quiche with Oat Crust”

  1. #
    1
    Terra — April 6, 2012 at 1:20 am

    What a perfect use for those cute little dishes! I love the idea of making a oat crust, sounds delicious with eggs:-) Take care, Hugs, Terra

  2. #
    2
    Alyssa — April 6, 2012 at 2:45 am

    The idea of an oat crust sounds great! I would love to have this for breakfast right now!

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    3
    Tina@flourtrader — April 6, 2012 at 6:20 am

    Individual quiches are a great idea for today. These look elegant as well as tasty! Also, the oatey crust really is different, but a smart way to get some grains in this dish. Well done!

  4. #
    4
    Emily @ Life on Food — April 6, 2012 at 6:30 am

    These are adorable and the perfect use for a specialty dish. I can completely believe the plates whispering behind the doors wanting to be used. Great change with the oat crust. I will be using this next time I make a quiche.

  5. #
    5
    Liz — April 6, 2012 at 6:51 am

    Gosh, these look amazing! And I have lots of creme brulee ramekins, but no round ones. Uh, oh, I feel a shopping spree coming on :)

  6. #
    6
    Kiri W. — April 6, 2012 at 7:47 am

    Oooh, gorgeous! I am such a quiche fanatic, but am terrified of the calories. This looks like a wonderful alternative – love the oat crust! Well done!

  7. #
    7
    Ramona — April 6, 2012 at 8:14 am

    LOL! I love that you gave your dishes a voice…. and you are so right. I have custard dishes and ramekins that never get used. This is a wonderful idea and use for them and they make the quiche so darn cute as well!! Brilliant idea and delicious recipe. Have a wonderful weekend and Happy Easter! ~ Ramona

  8. #
    8
    Cassie — April 6, 2012 at 8:47 am

    Creme brulee dishes are perfect for quiche. The oat crust sounds so good. I love this!

  9. #
    9
    Julia — April 6, 2012 at 8:56 am

    I sometimes feel sympathy for some of my less used dishes too… like mini tart pans, or a donut pan. Poor guys,
    I love that you lowered the fat in your quiche, they looks fantastic, and a great use for lonely creme brulee dishes!

  10. #
    10
    Kelly @ Inspired Edibles — April 6, 2012 at 9:03 am

    What a lovely looking spring quiche. Luminous photos and what a great idea to include oats in the crust. Have a great weekend Stephanie!

  11. #
    11
    Viviane Bauquet Farre — April 6, 2012 at 9:25 am

    A very impressive and healthy breakfast course, Stephanie. The presentation is just perfect and the white dishware enhances the vibrancy of the fresh colors. Amazingly appealing!

  12. #
    12
    Laura @ Sprint 2 the Table — April 6, 2012 at 10:46 am

    My little brulee dishes are severely underutilized too. Love this quiche – especially the crust idea! These would be dlish for easter brunch!

  13. #
    13
    Erin @ Dinners, Dishes, and Desserts — April 6, 2012 at 1:40 pm

    What a great quiche! Love the idea of the oat crust. Great minds think alike, i made quiche yesterday :)

  14. #
    14
    Cucina49 — April 6, 2012 at 3:12 pm

    I think this is a perfect use for those little creme brulee dishes–and what a great-looking quiche! Would never know it was low-fat.

  15. #
    15
    Baking Serendipity — April 7, 2012 at 8:18 pm

    Oat crust?! I love!

  16. #
    16
    Ann — April 8, 2012 at 12:13 am

    Absolutely brilliant! Congratulations on Top 9…it’s WELL deserved!

  17. #
    17
    After Taste — April 8, 2012 at 9:03 pm

    Looks fantastic. Great pictures too :-)

  18. #
    18
    Anita at Hungry Couple — April 8, 2012 at 10:23 pm

    Looks wonderful. I love recipes like this and have got to try the oat crust!

  19. #
    19
    easyfoodsmith — April 10, 2012 at 7:35 am

    These look fabulous…healthy and delicious. Yummy post!

  20. #
    20
    Joanna @ Chic & Gorgeous Treats — April 12, 2012 at 10:20 pm

    I really like to try this Stephanie! Never had a quiche with oat crust before.. and it looks really crunchy too. Plus I really like the sound of LOW FAT.. definitely ideal for people like me who can never give up on food. LOL.. huggssss

  21. #
    21
    Eleni — April 17, 2012 at 3:16 pm

    I tried this for dinner today, but made it into one regular size quiche. All was going well until I put the mixture onto the crust and realised (too late) that I had stupidly used a loose bottom pie dish. I know. What was I thinking? Obviously something other than what I was doing! However, I am pleased to report that even with a third of the egg mixture (but most of the cheese and spinach), this was gorgeous!! As for the rest of the mixture… I’m still mopping the kitchen floor!
    Excellent recipe, thanks!

    • Stephanie replied: — April 17th, 2012 @ 4:35 pm

      Oh no! What a mess! Glad you like it anyway though! :)

  22. #
    22
    April — September 11, 2014 at 12:33 pm

    Thank you for posting this delicious recipe! I’ve made this quiche several times, mostly for brunches, and I’ve found the low-fat version to be just as good as a full-fat quiche.

    I make one big quiche, baked in a 10″ pie plate, for which these proportions are perfect.

    • Stephanie replied: — September 13th, 2014 @ 11:23 am

      I’m so glad you like the recipe, April!

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