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Spinach Swiss Quiche

Source of Recipe

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Spinach Swiss Quiche

Healthy Cooking April/May 2009
15 reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep: 25 min. Bake: 35 min. + standing
Yield: 6 servings.

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 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

Directions:
1. 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.

2. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.

3. In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry.

4. In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture.

5. Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

6. Serve with sour cream.

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