Crustless Spinach Quiche

This is a great dinner or breakfast recipe.  It is low-fat, high in protein and full of flavor.  The original recipe was created by Cabot Creamery.  There are many great additions that you can throw into this quiche (ham, bacon, chopped cooked broccoli, turkey sausage, etc.).  We love it!  Enjoy~

Crustless Spinach Quiche

2 tsp safflower or canola oil
1 medium yellow onion, finely chopped
1 10-ounce package frozen chopped spinach, thawed and drained
1 1/2 cups grated Cabot 50% light cheddar cheese
8 large egg whites (you can use 1 1/2 cups liquid egg whites in the carton)
1 whole egg
1/3 cup fat-free cottage cheese
1/4 tsp ground cayenne red pepper
1/8 tsp sea salt
1/8 tsp ground nutmeg
1/4 tsp ground black pepper

Drizzle oil in nonstick skillet over medium-high heat.  Add onion and cook until translucent (about 5 minutes).  Add spinach and stir for about 3 minutes, until spinach is dry.  Set aside.  Preheat oven to 375 degrees.  Lightly coat a 9″ nonstick pie pan with cooking spray.  Sprinkle grated cheese in the bottom of the pan.  Top with spinach mixture.  In a medium bowl, whisk egg whites, whole egg, cottage cheese, red pepper, sea salt, nutmeg and black pepper.  Pour egg mixture over spinach.  Bake for 40-45 minutes or until set.  Let sit for 5 minutes and slice into wedges.  Serve warm with fresh fruit.  Yum~

Calories: 215; Fat 11 g; Protein 23 g; Sodium 550 mg; Calcium 40% daily value


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