POINTS® Value |  7
Servings | 4
Preparation Time | 15 min
Cooking Time | 80 min
Level of Difficulty | Difficult

Despite its rich sounding name, buttermilk - actually made mostly from fat-free or low-fat milk - can be used as a substitute in recipes that call for whole milk or heavy cream.

1 1/2 cup white all-purpose flour
2 Tbsp reduced-calorie margarine
1 Tbsp fresh lemon juice
1/2 cup water, (approximately)
1 bunch spinach
2 medium scallion(s), chopped
1 medium garlic clove(s), minced
1 Tbsp parsley, chopped
2 oz part-skim mozzarella cheese, grated
3 large egg(s), lightly beaten
1/2 cup fat-free skim milk
1/2 cup buttermilk

Instructions


1. Preheat oven to 400ºF (200ºC). Coat a 9-inch (25 cm) round baking dish (quiche pan) with cooking spray.
2. For pastry, sift flour and rub in margarine using your fingertips. Stir in lemon juice and enough of the water to make a firm dough. Add extra water if necessary.
3. Press dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
4. Between two sheets of baking paper, roll dough out to fit baking dish. Trim sides. Cover pastry with baking paper, fill it with uncooked rice and bake for 10 minutes.
5. Remove and discard rice and paper and bake a further 10 minutes. Cool.
6. To make filling, microwave spinach until it is wilted and drain well. Place spinach over pastry base.
7. Cook scallions and garlic in microwave for 1 minute on high power. In a medium bowl combine scallions, garlic, parsley, cheese, eggs and milks. Mix well.
8. Pour mixture over spinach and bake for about 25 minutes or until set and lightly browned.