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1
Preheat oven to 450F In a medium bowl, stir together flour and 1/4 teaspoon salt.
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2
Add oil and 3 tablespoons fat-free milk all at once.
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3
Stir lightly with a fork.
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4
If necessary, stir in 1 tablespoon additional milk to moisten.
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5
Form into a ball.
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6
On a well-floured surface, slightly flatten dough.
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7
Roll from center to edge into a circle about 12 inches in diameter.
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8
To transfer pastry, wrap it around the rolling pin; unroll pastry into a 9 inch pie plate.
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9
Ease pastry into pie plate, being careful not to stretch it.
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10
Trim pastry to 1/2 inch beyond edge of pie plate; fold under edge and flute as desired.
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11
Line pastry with a double thickness of foil.
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12
Bake for 8 minutes.
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13
Remove foil.
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14
Bake for 5 minutes more.
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15
Cool on a wire rack while preparing filling.
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16
Reduce temperature of oven to 350F.
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17
Shred cheese and set aside 2 tablespoons.
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18
In a large bowl, beat together remaining cheese, egg product, spinach, half-and-half or milk, thyme, salt, and pepper.
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19
Pour egg mixture into baked pastry.
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20
Bake for 40 minutes.
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21
Sprinkle with reserved 2 tablespoons of cheese.
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22
If necessary to prevent over-browning, cover edge of quiche with foil.
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23
Bake about 10 minutes more or until a knife inserted near center comes out clean.
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24
Let stand on a wire rack for 10 minutes before serving.
