- 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 near the center comes out clean. Let stand for 10 minutes before cutting.
- Serve with sour cream. Yield: 6 servings.
Reviews forSpinach Swiss Quiche
"We really loved it!"
"was delicious. worth the time for prep."
"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?"
"I must agree with vieux as I too much prefer imported, real cheese, bacon and eggs. If you are going to make quiche I think REAL is almost a requirement. But to the recipe I've been making this recipe, sans the diet, lite and fat free stuff, I've also used other vege's whatever I have left over, for years and all of my family and friends love it."
"It sounds good and I intent to make it but I personally don't like the egg substitute. If I want to replace it with eggs how many eggs should I use?"