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Nutrition Facts
Serving Size 1 (154g) Recipe makes 6 servings
Calories 130
Calories from Fat 46		(35%)
Amount Per Serving		%DV
	Total Fat 5.2g	7%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 357mg		14%
Potassium 311mg		8%
Total Carbohydrate 5.3g		1%
	Dietary Fiber 1.9g	7%
	Sugars 1.9g
Protein 16.3g		32%
detailed view... how is this calculated?

Crustless Spinach Quiche (Low Fat)

Recipe #111960 | 45 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: LonghornMama
Feb 25, 2005

I found this on the internet, I think on a Cabot cheese site, when looking for a way to use up some leftover egg whites. I like it for breakfast or brunch with fruit salad but it could easily be a side dish for dinner.

SERVES 6 (change servings and units)

Ingredients

2 teaspoons canola oil
1 medium onion, finely chopped
1 (10 ounce) package frozen spinach, thawed and drained
1 1/2 cups light cheddar cheese (6 oz.)
6 large egg whites
1 large egg
1/3 cup fat-free cottage cheese
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/8 teaspoon nutmeg

Directions

1
In a nonstick skillet over medium-high heat, heat oil.
2
Add onion and cook, stirring, for 5 minutes, or until translucent.
3
Add spinach and stir until moisture has evaporated, about 3 minutes longer.
4
Sprinkle cheese evenly in 9-inch pie plate coated with cooking spray.
5
Top with spinach mixture.
6
In medium bowl, whisk together egg whites, egg, cottage cheese, cayenne, salt and nutmeg.
7
Pour egg mixture evenly over spinach.
8
Bake at 375°F for 30 to 40 minutes or until set.
9
Let stand 5 minutes, then cut into wedges and serve.

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Featured Reviews for This Recipe

From: Marg (CaymanDesigns)

On Oct 16, 2009

This was my first attempt at quiche, and I thought it turned out quite well. The only thing we didn't care for was the spinach being its own separate layer. We didn't care for the occasional "all spinach" bites we got. We liked it much better when we mixed it all up on our plates and then ate it. The overall flavor was good though. Next time, I'll combine the spinach with the egg layer before baking. I used 3/4 cup of egg beaters in place of the egg whites as I had some I needed to use up. Thanks for posting!

0 people found this review helpful

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From: Chef Creampuff

On Mar 24, 2006

Tasty recipe! Thanks!

0 people found this review helpful

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From: Miss Annie

On Mar 6, 2006

We thouroughly enjoyed this quiche. I didn't have egg whites, but substituted Egg Beaters (which really is the same thing). I thought the texture was very pleasing, and the spinach and cheese made a nice combination. Served with some garlic crostini, and we had a very nice meal. Thanks for posting this recipe. It goes into my t&t cookbook.

5 people found this review helpful

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From: Mirj

On Jan 11, 2006

In all honesty, I did not make this recipe, my daughter did. Not being the insane cook that I am, having to change everything, she basically followed this exactly, with the exception of using fresh spinach instead of frozen. I found this a little bland, but then, I love spicy food. The rest of the family thought it was delicious. Thanks for a lovely dinner last night.

1 person found this review helpful

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