Low-Carb Crustless Green Chile and Cheese Quiche

A low-carb version of my favorite quiche, perfect for breakfast or brunch!

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 6  eggs
• 1  cup fat-free cottage cheese
• 3⁄4 cup half-and-half
• 1 (7 ounce) can diced green chilies, drained
• 1  cup  shredded  reduced-fat Mexican cheese blend
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon ground pepper (optional)
• 6  ounces spinach, wilted (optional)
• 2  tablespoons olive oil, for sauteing Spinach (optional)

Directions

1. Preheat oven to 375°F.
2. Lightly spray or butter an 8-inch deep-dish pie plate or a 7" X11" casserole dish.
3. * Optional: in a saucepan, heat 2 tablespoons Olive Oil on medium-high heat, and add 6 oz. uncooked Spinach, and sauté until wilted, about 2-3 minutes. Set aside.
4. In a large bowl, whisk eggs until well blended.
5. Add half and half, cottage cheese, salt and pepper and mix well.
6. Whisk in well-drained chilies and cheese (and wilted Spinach if desired).
7. Pour into prepared dish and bake until top is golden and quiche is set in center, 25 to 30 minutes.
8. Cool for at least 5 minutes before cutting into wedges.