Spinach Swiss Quiche

Name: Spinach Swiss Quiche
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings.
Ingredients: 1 sheet refrigerated pie crust; 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 Daisy 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

Warm wedges of this tasty quiche are packed with convenient frozen spinach, sweet red pepper and Swiss cheese. My family requests this dish year-round. You can saute the bacon mixture the night before to reduce prep time on busy mornings. —April Milner, Dearborn Heights, Michigan

Ingredients

1 sheet refrigerated pie crust
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 Daisy 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

Directions

On a lightly floured surface, unroll dough. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust 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.

Nutrition Facts

1 piece: 278 calories, 12g fat (5g saturated fat), 22mg cholesterol, 659mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1-1/2 starch.

Reviews

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Average Rating:

tammycookblogsbooks

Apr 29, 2018

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,
kckamargo63

Jul 24, 2017

We really loved it!
werthan

Dec 24, 2013

Very Good, with the red and green the dish it was great for Christmas. Next time I will pre-bake the pastry according to their package directions or make a crust; mine puffed up and shrank. The bell pepper makes this dish. Oh, and I added more bacon.
remoteabod

Jul 11, 2013

was delicious. worth the time for prep.
CatherineReisenauer

May 27, 2013

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.
brandymhull

May 15, 2012

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.
Terri Ann

Sep 15, 2011

Thank you so much for the advice. Will make this over the week-end. Terri
sstetzel

Sep 14, 2011

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.
Terri Ann

Sep 14, 2011

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
ltcatnip

Sep 19, 2010

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?