• Spinach and Cheese Quiche

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    Prep time:
    Cook time:
    Servings: 8 servings
    by Mellie Duffy
    17 recipes
    I use fat-free evaporated milk instead of cream to reduce fat and 2 eggs and 3 egg whites to reduce cholesterol. It's still really good!


    • 1 refrigerated pie crust from 15 oz box
    • 1 12 oz can evaporated fat-free milk
    • 1/3 cup low-fat (1 % ) small curd cottage cheese
    • 1/4 cup grated Parmesan cheese
    • 2 large eggs
    • 3 large egg whites
    • 1/2 tsp sea salt
    • 1/4 tsp pepper
    • 1 10 oz package frozen chopped spinach thawed and squeezed dry


    1. Preheat oven to 425 F
    2. Press dough onto bottom and against sides of 9-inch pie plate; crimp edge. Line pie dough with piece of tinfoil and fill with dry beans or dry rice to prevent bottom of crust from rising too high.
    3. Bake 10 minutes.
    4. Remove foil with beans or rice; continue to bake at 425 F until crust is golden, 5-10 minutes longer.
    5. Set aside on wire rack.
    6. Whisk together evaporated milk, cottage cheese, Parmesan cheese, eggs, egg whites, salt and pepper in medium bowl until combined.
    7. Spread spinach evenly over bottom of baked pie crust: pour cheese mixture on top of spinach.
    8. Bake quiche 15 minutes at 425 F.
    9. Reduce oven temperature to 350 F.
    10. Bake about 20 minutes longer; until knife inserted into center comes out clean.
    11. Cut into 8 wedges & enjoy!

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