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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!
Ingredientes
- 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
Direcciones
- Preheat oven to 425 F
- 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.
- Bake 10 minutes.
- Remove foil with beans or rice; continue to bake at 425 F until crust is golden, 5-10 minutes longer.
- Set aside on wire rack.
- Whisk together evaporated milk, cottage cheese, Parmesan cheese, eggs, egg whites, salt and pepper in medium bowl until combined.
- Spread spinach evenly over bottom of baked pie crust: pour cheese mixture on top of spinach.
- Bake quiche 15 minutes at 425 F.
- Reduce oven temperature to 350 F.
- Bake about 20 minutes longer; until knife inserted into center comes out clean.
- Cut into 8 wedges & enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 8 servings | |
| Calories 237 | |
| Calories from Fat 117 | 49% |
| Total Fat 13.12g | 16% |
| Saturated Fat 5.8g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 423mg | 18% |
| Potassium 325mg | 9% |
| Total Carbs 21.11g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.07g | 3% |
| Protein 9.39g | 15% |
