Speedy Spinach Quiche

Recipe Ingredients

1 tablespoon	15ml	Butter
1		Onion - chopped
1		Frozen chopped spinach - (10 oz) - thawed, and
		Drained well
1		Nine-inch refrigerated ready piecrust - (1/2 box)
1 teaspoon	5ml	All-purpose flour
1/2 cup	118ml	Grated Monterey Jack - (abt 2 oz)
1/2 cup	118ml	Grated Parmesan - (abt 2 oz)
4		Eggs
1/2 cup	73g / 2.6oz	Lowfat cottage cheese
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Ground nutmeg
1/8 teaspoon	0.6ml	Dried dillweed

Recipe Instructions

Melt butter in heavy medium skillet over medium-high heat. Add onion and saute until translucent, about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Cool slightly.

Preheat oven to 375 degrees. Dust 1 side of crust with flour. Transfer to 9-inch-diameter quiche dish or pie pan, floured-side down. Press into pan, sealing any cracks. Trim edges. Sprinkle both cheeses over bottom of crust. Top with spinach mixture. Beat eggs, cottage cheese, salt, pepper, nutmeg and dillweed in large bowl to blend. Pour over spinach.

Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, June 1991

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