Di’s Low Carb Spinach Quiche

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* Exported from MasterCook *

Recipe By : Diana Bauer, Celebrate Low Carb

Serving Size : 6

Preparation Method

  • 2 tablespoons onion — chopped
  • 3 tablespoons butter — divided
  • 16 ounces frozen spinach — thawed
  • 3 eggs
  • 1 1/2 cups heavy cream — or whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups Swiss cheese — shredded and divided non stick spray

Preheat the oven to 375 degrees. Spray 9-inch pie pan or quiche pan with nonstick spray.

Melt 2 tablespoons of the butter in a skillet over medium high heat. Add the onions and saute for a few minutes until they begin to get limp. Squeeze extra water out of spinach and add the spinach to the onions in the skillet. Continue cooking until the spinach is heated through and the extra water has evaporated.

In the meantime, beat the eggs lightly. Add the cream, salt, pepper, nutmeg, and 1 cup of the shredded Swiss cheese. Whisk to blend the ingredients thoroughly.

Add the spinach/onion mixture and stir to combine. Pour the entire mixture into the pie plate. Top with the remaining 1/2 cup of shredded Swiss cheese; dot with remaining 1 tablespoon butter.

Bake at 350 degrees for 25-30 minutes, or until the quiche is golden brown and a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

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Per Serving @ 6 (excluding unknown items): 416 Calories; 38g Fat (80.5% calories from fat); 14g Protein; 6g Carbohydrate; 2g Dietary Fiber; 217mg Cholesterol; 416mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.

Per Serving @ 8 (excluding unknown items): 312 Calories; 29g Fat (80.5% calories from fat); 11g Protein; 5g Carbohydrate; 2g Dietary Fiber; 162mg Cholesterol; 312mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat.

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