- 1 refrigerated pie pastry
- 4 turkey bacon strips, diced
- 1/4 cup chopped onion
- 1/4 cup chopped sweet red pepper
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 cups egg substitute
- 1/2 cup fat-free cottage cheese
- 1/4 cup shredded reduced-fat Swiss cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried parsley flakes
- 1/4 teaspoon each salt, pepper and paprika
- 6 tablespoons fat-free sour cream
- On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil.
- Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
- In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry.
- In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture.
- Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
- Serve with sour cream. Yield: 6 servings.
Reviews forSpinach Swiss Quiche
"This is delicious! I used ingredients that were not the fat free versions. It is the combo of the ingredients that makes this so good,"
"We really loved it!"
"was delicious. worth the time for prep."
"This is a great recipe, though I made it with all real things, just the way they were put on this earth. It's the fat in dairy that helps your body stay slim and it's the YOLKS in eggs that have all the Omega-3s. Trying to strip off parts of real food isn't a good policy, in my opinion. Portion control, regular exercise and a positive attitude are the recipe for success! That said, this recipe is loaded with good stuff and tastes delicious. Thank you for sharing."
"Fantastic! I added a few extra veggies from the frig and it turned out great. I too had extra filling so I made an extra and stuck in in the freezer for later."
"Thank you so much for the advice. Will make this over the week-end. Terri"
"Terri Ann Just break eggs into a glass measuring cup to equal the amount 8 whole eggs to equal 2 cups but you may need an egg white as well to get the right measurement.I do it all the time."
"Please let me know how many eggs to usein place of the 2 cups egg substitute. Iwould like to make this with eggs. Thank you. Terri"
"My family loves this recipe!! I decided to use 1 cup egg whites, and replace the other cup with 4 eggs. I've tried both an 8 and 9 inch pie shell, while reducing the spinach to 5 oz., and I STILL can't fit all the egg mixture in the crust. I'm afraid to cut back on the eggs because I don't want to end up with too much seasoning. Has anyone else had this problem?"