Spinach & Tomato Crustless Quiche

Total Time
1hr
Prep 15 mins
Cook 45 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Coat a large skillet with nonstick cooking spray.
  3. Over medium-high heat, saute' the onion, stirring occasionally, until tender, about 5 minutes.
  4. In a food processor or blender, puree the cottage cheese with the egg and the egg whites.
  5. Add to the onion mixture.
  6. Mix in the spinach and cheese.
  7. Spoon into a lightly oiled 9-inch pie plate.
  8. Smooth the top and bake, uncovered, for 25 minutes.
  9. Remove from oven and arrange the tomatoes in an overlapping circle on the top of the quiche.
  10. Bake, uncovered, for 20 minutes more or until a knife inserted near the center comes out clean.
Most Helpful

4 5

This is interesting. Quite nice, actually, but when I make it again I'll cut back on the onion. I found creamed cottage cheese, which simplified the recipe somewhat. The directions don't mention when to add the garlic and basil. I sauteed the garlic with the onion. The tomato on top was nice, I thought. Thank you for the recipe. I'll enjoy playing with this concept.

3 5

Turned out great- very pretty presentation with the tomato slices on top. However, I thought the original flavor was a little bland. My additions: extra garlic, whole teaspoon of dried basil and cilantro, along with two teaspoons of cumin powder (love that stuff). Optional idea: throw is a little crushed red pepper too. I just threw some hot sauce on top of it.