Ham and Spinach Quiche

from Cuisine at Home Magazine, easy to make and delicious! Make sure to process the cottage cheese for at least a minute until it is very smooth or the texture of the quiche will suffer. Prebaking the crust will keep it from getting soggy.

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 1 9

Ingredients

• 1  frozen  deep dish pie shell
• 3⁄4 cup  2% cottage cheese
• 9  egg whites
• 3  whole eggs
• 2  tablespoons olive oil
• 1⁄4 cup onion, diced
• 3  cups  Baby Spinach
• 4  ounces ham steaks, diced
• 1  tablespoon  minced fresh chives
• 1⁄4 teaspoon red pepper flakes
• 1⁄4 cup Fontina cheese, shredded

Directions

1. Prebake pie crust according to package directions.
2. Preheat oven to 400 degrees.
3. Puree cottage cheese in food processor until smooth. Add egg whites and eggs, pulse until combined. Set aside.
4. Saute onion in oil in skillet over medium heat until softened, about 3 minutes. Add spinach and cook until wilted, then stir in ham, chives, and pepper flakes. Transfer spinach mixture to prebaked crust and place on baking sheet. Pour egg mixture into the crust.
5. Sprinkle with fontina and bake 35-40 minutes or until filling is set in the center.