Sunday, February 24, 2013

Lightened Up Crustless Quiche

My friend makes this delicious Green Chile Spinach Quiche.  The original recipe is definitely tasty if you're wanting a full fat quiche.  We typically add sauteed mushrooms because we both love them.  It makes 2 full pie-sized quiches so be sure to half it if you don't need that much!  I'd been craving this quiche but wanted to make it without the pie crust to save on the calories/fat.  I ended up using Egg Beaters too which really cut down the calories too!  It made it a touch wetter though so  next time I'll cook it a touch longer.  

Lightened Up Crustless Quiche

1 tsp olive oil
1/2 sweet yellow onion, chopped
1 tsp salt
1/2 cup flour
1 tsp baking powder
2 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!

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