Crustless Cottage Cheese Quiche with Spinach
This low-carb cottage cheese quiche is a delicious meal that's high in protein, packed with veggies, and full of flavor.
Servings 4
Calories 262kcal
Equipment
- Oven
Ingredients
- 2 teaspoon extra virgin olive oil
- 1 medium yellow onion or sweet onion, finely chopped
- 1 10- ounce package frozen chopped spinach thawed and drained
- 12 oz grated Cabot 50% light cheddar cheese
- 8 large egg whites you can use 1 ½ cups liquid egg whites in the carton
- 1 whole egg
- ⅓ cup low-fat cottage cheese
- ¼ teaspoon ground cayenne red pepper
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 375 degrees.
- Drizzle oil in a 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.
- Lightly coat a 9" nonstick pie pan with olive oil 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.
Notes
- To defrost the spinach, place it in a bowl under lukewarm running water and squeeze out as much moisture as possible.
- Make a 1" cut from the center towards the edges to check for doneness. If the knife comes out with any bits of egg on the blade, place it back in the oven for a few minutes.
- You can prep most of this crustless quiche in advance. The night before, make the vegetables and the egg batter and keep them stored separately in the fridge. The following day, assemble the quiche in your pie pan and bake!
Nutrition
Calories: 262kcal | Carbohydrates: 9g | Protein: 34g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 844mg | Potassium: 495mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9377IU | Vitamin C: 6mg | Calcium: 482mg | Iron: 2mg