Spinach Pie
Featured on KUTV Fresh Living 1/16/2012
A foolproof crustless quiche, packed with calcium, potassium, protein, and antioxidants. This dish is a great way to add quality protein to a "Meatless Monday," plus it is a one pot dish that can be made in advance. It is easy to whip together and totally "substitute-able" based on what you have on hand. You can also make this in a muffin tin. 1-2 muffin pieces makes a great breakfast or lunch. (2 "muffins" = 1 serving)
Ingredients:
- 5 large eggs
- 1 pt (16oz) lowfat cottage cheese or 16oz part skim Ricotta Cheese
- 1 cup shredded Mozzarella cheese
- 1/3 cup shredded Parmesan Cheese
- 16-20 oz frozen spinach, thawed and well drained
- 1 bell pepper, chopped (any color will do)
- 2-3 Tbsp sun dried tomatoes
- 2 tbsp pine nuts
- A sprinkling of salt, pepper, basil, and oregano
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Oother additions: chopped Katamala olives or substitute feta cheese for Parmesan cheese
Method: Preheat the oven to 350° Spray a large pie plate or medium-sized casserole dish with cooking spray.
In a large bowl, beat the eggs, add all other ingredients and stir to combine. Pour/scrape the mixture into the prepared baking dish or muffin tin. Bake for 45-55 minutes until the edges are beginning to brown and the center is set. Cooking time will be shorter if using a muffin tin (~25-30 min)
Let set for 5-10 minutes, cut and serve with a side salad and a slice of whole wheat crusty bread.
