Homemade whole wheat crust that is topped with light cream cheese and a jalapeno and spinach egg filling for the ultimate brunch treat!
Keyword: Healthy Quiche
4tablespoonsbutterunsalted, cold and broken in to small cubes
1 and 1/4cupwhole wheat flour
2tablespoonsunsweetened almond milk
1egg yolksave the white for the filling
4ozlight cream cheeseat room temperature
1jalapenodiced (save a few slices to garnish the top with, optional)
4eggs + 1 egg whiteFrom crust
1/4 – 1/2tspBlack pepper
1/2 – 1tspDried Basil
1cupunsweetened almond milk
Place butter and salt in food processor. Pulse until slightly softened. Add in flour, almond milk, cream cheese and egg yolk. Pulse until a dough forms. Form dough into a disk, wrap in foil or parchment paper and refrigerate for 1 hour.
Preheat oven to 350°F
While oven preheats, place dough on floured surface and roll into a 10-in circle. Press into a 9″ pie plate and poke bottom of crust with a fork. Place in oven and cook for 10 min, or until just slightly browned.
While the crust pre-bakes, whisk together eggs and egg white. In food processor, chop spinach (you can also do this with a knife, but the food processor is just so fast!). Add spinach to eggs along with cheddar cheese and diced jalapeno. Stir well, then add black pepper and dried basil. Finally, stir in 1 cup of almond milk.
Remove crust from oven and carefully spread softened cream cheese over crust. Finally, pour filling on top. Garnish with jalapeno pieces if desired. Place in oven and bake for 20-25 minutes, or until set
Nutrition for ⅙ of recipe: 305 calories, 22 g fat (12 g saturated), 14 g carb, 3 g fiber, 3 g sugar, 13 g protein