Made with light cheddar cheese, egg whites, non-fat cottage cheese and eggs, this crustless spinach quiche is packed with protein and flavor. In this recipe, the pie crust is replaced with a layer of cheddar cheese, making it an easy dish to serve at brunch, lunch or dinner! If you enjoyed this recipe, you may also like these Crustless Cheddar and Sun-dried Tomato Mini Quiches or Spinach-Stuffed Shells.
- 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 Non-Fat Cottage Cheese
- 1/4 teaspoon ground cayenne red pepper
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
Drizzle oil in nonstick skillet over medium-high heat. Add onion; sauté for 5 minutes, or until translucent. Add spinach and stir for 3 additional minutes, or until spinach is dry. Set aside. Preheat oven to 375 degrees Fahrenheit. Lightly coat 9" nonstick pie pan 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 30-40 minutes or until set. Let sit 5 minutes. Cut into wedges. Serve warm.