Crustless Spinach Quiche

Try a new spin on the traditional quiche by adding spinach to the egg-and-cheese filling and omitting the crust.

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PREP TIME: 15 minutes

COOK TIME: 40 minutes

SERVINGS: 4

TOTAL TIME: 55 minutes

Ingredients

2 teaspoons canola oil

1 medium yellow onion, finely chopped

1 (10-ounce) package frozen chopped spinach, thawed and drained

1 1⁄2 cups grated Cabot 50% Light Cheddar cheese

6 large egg whites

1 large egg

1⁄3 cup cottage cheese

1⁄4 teaspoon ground red pepper

1⁄8 teaspoon salt

1⁄8 teaspoon ground nutmeg

Notes

Source of recipe: Cabot Creamery

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Crustless Cheddar and Sun-dried Tomato Quiches

Instructions

Drizzle oil in nonstick skillet over medium-high heat. Add onion; saute 5 minutes or until translucent.

Add spinach and stir 3 additional minutes or until spinach is wilted. Set aside.

Preheat oven to 375˚. Lightly coat a 9-inch nonstick pie plate with cooking spray. Sprinkle cheese in pan.

Top with spinach mixture. In a medium bowl, whisk egg whites, egg, cottage cheese, red pepper, salt and nutmeg. Pour egg mixture over spinach. Bake for 30 to 40 minutes or until set. Let sit 5 minutes. Cut into wedges. Serve warm.