Ingredients for Spinach Tomato Crustless Quiche
- Onion
- Garlic
- Dried Basil
- 2% Fat Cottage Cheese
- Egg
- Egg Whites
- Frozen Chopped Spinach
- Monterey Jack Cheese
- Roma Tomatoes
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How to Make Spinach Tomato Crustless Quiche
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or oven-safe skillet.
- Sauté the chopped spinach in olive oil over medium heat until wilted. Season with a pinch of salt and pepper. Set aside to cool.
- In a large bowl, whisk together the eggs, milk, heavy cream, garlic powder, onion powder, salt, and pepper until well combined.
- Stir in the shredded cheddar cheese and Parmesan cheese.
- Add the wilted spinach and halved tomatoes to the egg mixture. Gently stir to combine.
- Pour the mixture into the prepared pie dish or skillet.
- Bake for 50-60 minutes, or until the quiche is set and lightly golden brown. The center should be just slightly jiggly.
- Let cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
16g
Fat
35g
Carbs
4g