Canyon Ranch Spa Springtime Quiche

Serve for breakfast, lunch, dinner, or as an appetizer.

FOR THE PATE BRISEE:
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons butter
4 tablespoons cold water

FOR THE FILLING:
1/2 cup diced shallots
1 cup shredded spinach
1/2 cup shredded arugula
1 cup sliced mushrooms
1 tablespoon olive oil
3/4 cup 2% milk
3/4 cup half and half
2 whole eggs
2 egg whites
3/4 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon ground or grated nutmeg
1 teaspoon minced lemon peel
1/3 cup shredded mozzarella cheese
1/4 cup whole-wheat bread crumbs
1/4 cup grated Parmesan cheese

Preheat oven to 350.

In a small bowl, combine flour, sugar and salt. Mix well. Using a pastry cutter, blend in butter until mixture is crumbly and pea-sized. Add cold water, 1 tablespoon at a time, and mix gently and briefly with a fork after each addition. Mixture should begin to bind together after the last tablespoon of water is added. If too dry, add 1 more tablespoon water. Gather mixture into a ball and let rest for 5 minutes in the refrigerator.

Lightly flour a flat surface and roll dough into a large circle, 12 to 14 inches in diameter. Gently press into a 9" pie pan and flute edges. Bake for 10 minutes or until crust is just beginning to turn golden brown.


In a large saute pan, saute shallots, spinach, arugula and mushrooms in olive oil over medium heat until tender, about 2 minutes. Set aside.

In a large bowl, combine milk, half and half and eggs and beat until well combined. Add salt, pepper, nutmeg, lemon peel, cheeses, bread crumbs and sauteed vegetables.

Pour into baked pie shell and bake for 30 minutes or until filling is set. A knife inserted in the center will come out clean. Let cool slightly and cut into 8 slices.

Makes 8 servings (230 calories each, 20 gm carboydrate, 13 gm fat, 2 gm fiber)