SPINACH & TOMATO CRUSTLESS QUICHE
This recipe is slightly altered from Holly Clegg's "Meals on the Move", so it's meant to be fast and healthy. I only changed the garlic and basil, since I've learned to appreciate fresh ingredients. This is tasty and she says it serves 6. Maybe so, but unless it's an appetizer, I say 4 for a light lunch with some fruit on the side. Looks low carb to me, too.
Provided by GinnyP
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Coat a large skillet with nonstick cooking spray.
- Over medium-high heat, saute' the onion, stirring occasionally, until tender, about 5 minutes.
- In a food processor or blender, puree the cottage cheese with the egg and the egg whites.
- Add to the onion mixture.
- Mix in the spinach and cheese.
- Spoon into a lightly oiled 9-inch pie plate.
- Smooth the top and bake, uncovered, for 25 minutes.
- Remove from oven and arrange the tomatoes in an overlapping circle on the top of the quiche.
- Bake, uncovered, for 20 minutes more or until a knife inserted near the center comes out clean.
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