One Bite Better: Get over here and gimme a quiche

My first home-made quiche experience was like a dream. I made Julia Child's Quiche aux Epinards (spinach quiche) and it was heavenly. It also was cream and butter laden. With heavy whipping cream, 5 tablespoons of butter and 3 eggs this is a delectable death machine. Did I mention this is all combined in a buttery pastry shell?
But every now and then you need to comfort your self. Some people shop, some people drink, but nothing mends a broken heart like fatty foods.

So I had every intention to come home from work and ease my spirit with a highly caloric open faced tart. I was oh-so-disappointed when I realized I had all ingredients except...the cream. BOOOO! What's a quiche maker to do?

Well, I decided to throw caution to the wind, and use what I had on hand....soy milk (yes, I believe that is the sound of Julia rolling over in her grave). And since I couldn't have the cream I decided to go all on healthy and cut down on the butter too.

What resulted was surprisingly good. I'd even say delish. Keep in mind nothing compares to the original bad boy. But if you don't want to be burdened with guilt and extra pounds give this a try.

Spinach Quiche
serves 8

3 eggs
1 1/2 cups soy milk
pinch of nutmeg
8 inch pastry shell (partially cooked)
1/4 cup grated Swiss cheese
2 TBS butter
2 TBS green onions
10 oz bag baby spinach
salt
pepper

Preheat oven to 375 degrees. Begin by partially baking your pie crust. Just make sure you prick the bottom with a fork so it doesn't bubble up. Cook for about 8 minutes.

Next, cook onions in 1 TBS of the butter over medium heat til soft. Add Spinach and stir for several minutes, til spinach is wilted and water has evaporated. Season with salt and pepper and set aside to cool.

Meanwhile, beat the eggs, soy, cheese and seasonings in a large mixing bowl.