Recipe by GinnyP
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.
Top Review by mianbao
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.
- 1 medium onion, chopped
- 1 -2 clove garlic, minced
- 1⁄2 teaspoon dried basil (I use 1 T fresh chopped)
- 1 (12 ounce) container 2% fat cottage cheese
- 1 large egg
- 2 large egg whites
- 1 (10 ounce) package frozen chopped spinach, thawed and drained very well
- 1 cup shredded monterey jack cheese
- 4 roma tomatoes, sliced
Directions See How It's Made
- 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.