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Categories:Viewed: 62 - Published at: 8 years ago
Ingredients
- 1 tablespoon butter
- 1 onion, chopped
- 1 10-ounce package frozen chopped spinach, thawed, drained well
- 1 9-inch refrigerated ready piecrust (1/2 box)
- 1 teaspoon all purpose flour
- 1/2 cup (about 2 ounces) grated Monterey Jack
- 1/2 cup (about 2 ounces) grated Parmesan
- 4 eggs
- 1/2 cup lowfat cottage cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon dried dillweed
Method
- Melt butter in heavy medium skillet over medium-high heat.
- Add onion and saute until translucent, about 8 minutes.
- Add spinach and stir until spinach is dry, about 3 minutes.
- Cool slightly.
- Preheat oven to 375F.
- Dust 1 side of crust with flour.
- Transfer to 9-inch-diameter quiche dish or pie pan, floured side down.
- Press into pan, sealing any cracks.
- Trim edges.
- Sprinkle both cheeses over bottom of crust.
- Top with spinach mixture.
- Beat eggs, cottage cheese, salt, pepper, nutmeg and dillweed in large bowl to blend.
- Pour over spinach.
- Bake until filling is set, about 50 minutes.
- Cool slightly.
- Cut into wedges and serve.
