Fromage Blanc Quiche

4 servings
20 min prep time
1 hr 10 min total time

Light and low calorie quiche. Recipe courtesy of Mirielle Guiliano author of "French Women Don't Get Fat"


1 head savoy cabbage

1 tablespoon olive oil

2 leeks, white parts only, sliced

2 medium onions, peeled, diced

5 ounces spinach, washed, chopped

Salt and freshly ground pepper

2 large eggs

8 ounces Vermont Creamery Fromage Blanc

1/2 cup whole milk

1 cup gruyère cheese, grated

Pinch ground nutmeg


  • STEP 1

    Heat oven to 350°F.

  • STEP 2

    Discard outer leaves of cabbage. Blanch inner leaves 10 minutes or until tender (the water need not be salted). Put cooked leaves onto paper towels to cool and dry out. 

  • STEP 3

    Put the cooked leaves on paper towels to cool and dry out, then line a nonstick, oven-safe frying pan with the leaves. Set aside.

  • STEP 4

    Line nonstick, oven-safe frying pan with cooked cabbage leaves. Set aside.

  • STEP 5

    Heat olive oil in medium skillet over medium-high heat. Add leeks and onions; sauté until tender. Add spinach. Season with salt and pepper to taste. Continue to cook until spinach has begun to wilt. Drain vegetables in a colander. Set aside.

  • STEP 6

    Combine eggs, fromage blanc, milk, cheese, and nutmeg in medium bowl until well mixed. Season with salt and pepper to taste. Gently mix in drained vegetables. Carefully pour into cabbage-lined pan.

  • STEP 7

    Bake 30 minutes or until quiche is firm to the touch. Allow it to rest 10 minutes before serving.