Spinach, Kale & Farmer’s Cheese Quiche

Health Highlights

Ingredients

1 bag (16 oz)	Pie Crust Mix, gluten free, Bob's Red Mill (suitable gluten free; (I like Whole Foods Market gluten free crusts; frozen))
1 cup	Parmesan cheese, low sodium ((I used Friendship brand))
1 cup	Baby spinach (fresh; chopped)
1 tsp, ground	Thyme, dried
6 large	Egg (extra large; beaten)
1/2 cup	Partly skimmed milk, lactose free, 2% M.F. (lactose free)
2 onion(s)	Sweet onion (green spring; (scallion), green part only; cut in thin rounds)
1/2 tsp	Salt (to taste)

Drop spoonfuls of farmer's cheese on botton of uncooked pie crust.
Sprinkle spinach, kale and thyme over cheese.
In medium bowl add eggs and milk to blend.
Pour egg mixture into crust.
Sprinkle scallion greens and salt over top.
Place pie crust on cookie sheet.
Bake at 350 degrees for 35-40 minutes or until crust is golden brown and eggs are fully cooked and set.

Calories 468

Calories from fat 97

Calories from saturated fat 45

Total Fat 10.7 g

Saturated Fat 5 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.1 g

Monounsaturated Fat 3.4 g

Cholesterol 231 mg

Sodium 541 mg

Potassium 278 mg

Total Carbohydrate 75 g

Dietary Fiber 1.2 g

Sugars 12.5 g

Protein 17.8 g