Ingredients for Spinach Tomato Quiche Crustless
- Frozen Chopped Spinach
- Tomatoes
- 1 cup (225g) fat-free cottage cheese
- Sharp Cheddar Cheese
- 4 large eggs (or 6 egg whites)
- Canola Oil
- Garlic Salt
- Ground Black Pepper
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How to Make Spinach Tomato Quiche Crustless
- Preheat oven to 350°F (175°C).
- Lightly grease a 9-inch pie plate with cooking spray or oil.
- Squeeze out excess water from 10 ounces (280g) of thawed spinach. Chop roughly.
- In a large bowl, whisk together 4 large eggs (or 6 egg whites), 1 cup (225g) fat-free cottage cheese, 1/2 cup (50g) shredded cheddar cheese, the chopped spinach, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour half of the mixture into the prepared pie plate.
- Arrange 1 cup (150g) of sliced fresh tomatoes over the spinach mixture.
- Pour the remaining spinach mixture over the tomatoes.
- Bake for 40-45 minutes, or until a knife inserted into the center comes out clean. Let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
10g
Fat
29g
Carbs
1g
