Incredibly Easy Spinach Quiche

When it comes to eating healthfully, you’re usually better off avoiding heavily processed substitutes or fat- or sugar-free versions of foods. At the same time, it’s important to limit saturated fat and refined sugar in your diet. This spinach quiche recipe is a great example of reducing high-fat ingredients (such as heavy cream) without compromising flavor or texture. Evaporated milk is processed to remove some of the water, so it has a thick consistency that’s more like heavy cream than milk, yet it has a fraction of the calories.

Makes 6 to 8 servings

1 can (12 ounces) evaporated fat-free milk

3 large eggs

1/3 cup ricotta cheese

¼ cup grated parmesan or romano cheese

Salt and pepper

1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 frozen deep-dish pie shell

  1. Preheat the oven to 325°F.
  2. Whisk the milk, eggs, both cheeses, salt, and pepper in a medium bowl.
  3. Spread the spinach into the pie shell, then pour the egg mixture over.
  4. Bake the quiche for about 30 to 40 minutes, or until a knife comes out clean. Let stand for 5 minutes before cutting into 6 or 8 slices.