Lighter Spinach & Cheese Quiche

Adapted slightly from Weight Watchers

This quiche has become a staple in my repertoire of meals.  I've been making it for years, and I'm to the point where I know the ingredients by heart and add ingredients to it occasionally.  Sometimes I add minced garlic to the filling.  I almost always sprinkle a little garlic powder over my pie crust before I bake it.  I've made this before where I've tossed in a small handful of feta cheese, too- which is delicious.  

I usually don't like using egg substitute unless I add a real egg to it to add flavor; but there is so much flavor to this quiche, I don't feel it needs the flavor (and cholesterol) of real eggs.  However, if you aren't a fan of using egg substitute, the original recipe calls for two eggs and 3 egg whites.

As you can see in the picture, this quiche is full of spinach.  If you want a higher egg-to-spinach ratio than this produces, you could always use less of the spinach.  

Ingredients:

1 (12-ounce) can fat-free evaporated milk

1/3 cup low-fat cottage cheese (I used 1% milkfat)

¼ cup grated Parmesan cheese

½ cup egg substitute

½ teaspoon salt

¼ teaspoon black pepper

1 (10-ounce) box frozen chopped spinach, 

        thawed and squeezed dry

1 pie crust, baked and cooled

Directions:

Preheat the oven to 425° F.  In a medium bowl, whisk the milk, cottage cheese, Parmesan cheese, egg substitute, salt and pepper.

Spread the spinach over the pie crust, then pour the filling over the spinach.

Bake 15 minutes; reduce the oven temperature to 350° F and bake until the filling is set and knife inserted in center comes out clean, approximately 20 minutes longer.

Let stand 5-10 minutes before serving.

Yields: 6 servings

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