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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. 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. Yield: 6 servings.
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