crustless spinach quiche |
| Name: |
Jennifer Miller |
| Base: |
Falls Church |
| Recipe: |
2
teaspoons canola oil
1
medium onion, finely chopped
1
(10 ounce) package frozen spinach, thawed and drained
1 1⁄2
cups light cheddar cheese (6 oz.)
6
large egg whites
1
large egg
1⁄3
cup fat-free cottage cheese
1⁄4
teaspoon cayenne pepper
1⁄8
teaspoon salt
1⁄8
teaspoon nutmeg
DIRECTIONS
In a nonstick skillet over medium-high heat, heat oil.
Add onion and cook, stirring, for 5 minutes, or until translucent.
Add spinach and stir until moisture has evaporated, about 3 minutes longer.
Sprinkle cheese evenly in 9-inch pie plate coated with cooking spray.
Top with spinach mixture.
In medium bowl, whisk together egg whites, egg, cottage cheese, cayenne, salt and nutmeg.
Pour egg mixture evenly over spinach.
Bake at 375°F for 30 to 40 minutes or until set.
Let stand 5 minutes, then cut into wedges and serve. |
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