CrustLess spinach quiche

melissa6771
melissa6771 Posts: 894 Member
in Recipes
Yummy... Crustless spinach quiche. I used 1/2 cup of breakstones 2% cottage cheese because I have the little 4 pack, and shredded my own 55% less cheddar from trader joes. I skipped the oil and used a little Pam. 1/4 of pie dish, 202 calories, 8 fat, 7 carbs, 23.6 protein.

https://www.cabotcheese.coop/crustless-spinach-quiche


Ingredients
2 teaspoons canola oil
1 medium yellow onion, finely chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
6 ounces Cabot Sharp Light Cheddar, grated (about 1 1/2 cups)
6 large egg whites
1 large egg
1/3 cup Cabot No Fat Cottage Cheese
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon salt
1/8 teaspoon grated nutmeg

Directions

Preheat oven to 375°F. Coat 9-inch pie plate, preferably nonstick, with cooking spray; set aside.
In 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 prepared pie plate. Top with spinach mixture.
In medium bowl, whisk together egg whites, egg, cottage cheese, red pepper, salt and nutmeg. Pour egg mixture evenly over spinach.

Bake for 30 to 40 minutes, or until set. Let stand for 5 minutes, then cut into wedges and serve.

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Replies

  • NaturalNancy
    NaturalNancy Posts: 1,093 Member
    Going to try this, thank you!

    :-D
  • RodaRose
    RodaRose Posts: 9,562 Member
    That looks beautiful. 'Love the nutmeg touch. :)
  • kirstenb13
    kirstenb13 Posts: 181 Member
    This sounds awesome, thanks. I love this kind of egg dish, unfortunately my husbands hates them :'(
    But I will keep it in mind when just cooking for myself!
  • marieegg
    marieegg Posts: 13 Member
    Yummy!I want this !!!
  • DaddieCat
    DaddieCat Posts: 3,643 Member
    But the crust is the best part!
  • Francl27
    Francl27 Posts: 26,371 Member
    BecomingBane wrote: »
    But the crust is the best part!

    Yeah I agree, but man, so many calories :(
  • melissa6771
    melissa6771 Posts: 894 Member
    BecomingBane wrote: »
    But the crust is the best part!

    Yes, crust is the best tasting part but...

    Francl27 wrote: »
    BecomingBane wrote: »
    But the crust is the best part!

    Yeah I agree, but man, so many calories :(

    ^^^ that! Lol. The cheese makes a good "crust" for this. And it still has all the quiche flavor. I'm in my last piece today. Going to make a red pepper, spinach and feta one next I think.
  • Francl27
    Francl27 Posts: 26,371 Member
    I found a recipe that uses sweet potatoes as crust and it's genius, lol. I'll have to try it out (maybe with just regular potatoes).

  • colleenclark336
    colleenclark336 Posts: 25 Member
    I made this today and it was really good! I made it with all egg whites and will make it again!
  • pinggolfer96
    pinggolfer96 Posts: 2,248 Member
    So it's more like a frittata?(: I wonder how a cauliflower crust will work....(:
  • melissa6771
    melissa6771 Posts: 894 Member
    @colleenclark336

    Thanks. I love trying and tweaking recipes. I'll keep posting if you keep making them. Lol

    @pinggolfer96

    Let us know how that works if you try it. But, I don't think it needs it. The cheese makes a "crust".
  • colleenclark336
    colleenclark336 Posts: 25 Member
    Thanks Melissa. Even my daughter who swore she wouldn't like it without the "crust" loved it!

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