Lightened Up Crustless Quiche
1 tsp olive oil
1/2 sweet yellow onion, chopped
1 tsp salt
1/2 cup flour
1 tsp baking powder2 cups small curd cottage cheese
1 - 10 ounce package of frozen chopped spinach, thawed and drained
2 - 7 ounce cans chopped green chilies, drained
3 cups Egg Beaters (or 12 eggs, beaten)
1 - 8 ounce package of 2% shredded Colby-Monterey Jack cheese
Preheat your oven to 400 degrees. Saute onion in the olive oil until it is starting to soften. Add mushrooms and sprinkle with sea salt. Saute until onions are translucent and mushrooms are soft.
Mix the flour and salt together in a small bowl; set aside.
Place eggs in a mixing bowl. Whisk in the flour mixture until no lumps remain. Stir in the Colby-Monterey Jack cheese, cottage cheese, spinach, green chiles, and sauteed onion/mushrooms until evenly blended. Place in a 9x13 baking dish
Bake in the preheated oven for 15 minutes at 400 degrees, then reduce the temperature to 350 degrees. Continue baking until the quiche is lightly browned and a knife inserted into the center comes out clean, 35 to 40 minutes.
So guess what....this entire 9x13 dish was a total of 1850 calories! Which means that you can eat a pretty large slice for not a lot of calories!