Prep 15 mins
Cook 30 mins
I found this on the internet, I think on a Cabot cheese site, when looking for a way to use up some leftover egg whites. I like it for breakfast or brunch with fruit salad but it could easily be a side dish for dinner.
- 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.
I've never made a quiche before, nor have I eaten one, so I wasn't entirely sure what I was getting into with this. Preparation was quick and easy, and not counting time in the oven, I think I spent about ten minutes on this. I made a few changes (non-fat cheese, low-fat cottage cheese, added a ton of mushrooms) but otherwise followed the directions to a "T". I ended up with what amounted to a baked omelet, which I enjoyed. Very tasty, though next time I may continue with my omelet thoughts and add tomato and broccoli as well.
This was my first attempt at quiche, and I thought it turned out quite well. The only thing we didn't care for was the spinach being its own separate layer. We didn't care for the occasional "all spinach" bites we got. We liked it much better when we mixed it all up on our plates and then ate it. The overall flavor was good though. Next time, I'll combine the spinach with the egg layer before baking. I used 3/4 cup of egg beaters in place of the egg whites as I had some I needed to use up. Thanks for posting!