Recipe - Low-Fat Bacon And Leek Quiche

1 bn Fresh spinach; well rinsed
and trimmed
Salt and freshly ground
pepper
1 teaspoon Canola oil
2 pound Leeks; quartered, washed,
and finely chopped
2 ounce Canadian bacon; trimmed of
fat and finely minced
1 Egg; lightly beaten
One half cup Skim milk
1 teaspoon Dijon mustard
2 ounce Lowfat goat cheese
1/3 cup Parmesan shards
2 teaspoon Unsalted butter

From: plgold@ix.netcom.com

Date: 19 Oct 1995 21:18:23 0600
1. Preheat the oven to 375 degrees F. Lightly spray or wipe a 9inch pie
plate with vegetable oil. Place the spinach leaves in a vegetable steamer
over low heat and steam until just wilted, about 1 minute. Line the pie
plate with the spinach leaves. Season with salt and freshly ground pepper
to taste.

2. Heat the oil in a saucepan. Add the leek, cover, and sweat for 5
minutes.

3. Whisk the Canadian bacon, egg, skim milk, mustard, and goat cheese, and
add the leek. Pour the mixture carefully over the spinach, top with the
Parmesan, and dot with the butter. Bake for 45 minutes, or until set.
Serve warm. Serves 8.

Per serving: Cal.130 Carb. 14g Protein 10g Chol. 34mg Fat 5g/32%

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