Spinach Quiche

Ingredients

• 1 Whole Wheat Pie Crust
• 1 tablespoon  extra-virgin olive oil
• 1 cup leeks (white and light green parts only (about 1 small leek))
• 3 cups fresh baby spinach
• 4 large eggs
• 2 large egg whites
• ¾ cup non-fat milk
• ¼ cup plain non-fat Greek yogurt
• ¼ teaspoon  kosher salt
• ¼ teaspoon ground black pepper
• 1  cup  reduced-fat feta cheese (crumbled (4 ounces))

Steps

1. 1

   Parbake the crust: Preheat the oven to 350°F. Remove the dough from the refrigerator and place it on a well-floured surface. Working from the center, roll the dough into a 12-inch circle, then transfer it to an ungreased 9″ pie dish. With a fork, pierce rows of holes in the bottom and sides of the dough, about 1 inch apart. Bake until the crust is lightly golden, 10 to 15 minutes. Set aside to cool.

2. 2

   Prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the leeks and sauté for 5 minutes, until tender. Add the spinach and sauté for 2 minutes. Remove from heat and set aside.

3. 3

   In a large bowl, whisk together the eggs, egg whites, milk, Greek yogurt, salt, and pepper. Set aside.

4. 4

   Spoon the spinach and leek mixture into the bottom of the crust, then sprinkle the feta over the top.

5. 5

   Gently pour in the egg mixture.

6. 6

   Bake the quiche for 45 to 55 minutes, until eggs are set in the center and puffed slightly and the crust is golden brown. Let the quiche cool on a wire rack for 10 minutes. Slice and serve warm or at room temperature.