Spinach Swiss Quiche
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 sheet refrigerated pie crust
- 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
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1On a lightly floured surface, unroll dough. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil.
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2Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
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3In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry.
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4In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture.
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5Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
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6Serve with sour cream.
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