Wow, It’s been awhile since I’ve posted a recipe on this blog. Well, all that’s about to change.
I am a sucker for spinach. It doesn’t matter if it’s hot or cold, baked or salad, boiled or creamed. I freaking love spinach. And I’m a huge sucker for spinach quiche or souffle. BUT. I’ve been on a diet for the last few weeks (which was temporarily interrupted by the bronchial infection I came down with that also caused me to gain all 5 pounds that I had lost – damn antibiotics) and quiches and souffles aren’t exactly good for that. But I desperately wanted a delicious hot spinach dish when the weather turned crazy cold a couple weeks ago and so the idea of a skinny version was born.
What, you may ask, is the difference between a crustless quiche and a souffle? Not too much. However, a souffle requires milk or cream in it’s base to make it light and fluffy. A quiche generally does not. And cream isn’t exactly “skinny.” So a crustless quiche it was! And I have to say, I was surprised. It was a delicious, hot, filling and LIGHT meal. Not just in calories, but the quiche pretty much melts in your mouth. My roommate and I both had seconds that night.
I apologize for the not so great photo – it didn’t survive long enough for a better photo op…
At a whopping 243 calories per slice (may vary depending on the cheeses that you choose to use) you can indulge in this dish and not feel bad. We had it with a side salad with light Italian dressing and we were completely full. And yes, you can change the cheeses to whatever you want. Just keep it at a total of three cups and keep an eye on the calories. The cottage cheese is great for keeping it light and tastes just like ricotta.
Skinny Crustless Spinach Quiche:
Adapted from Allrecipes.com Crustless Spinach Quiche
1 tablespoon olive oil
2 cloves garlic, minced
1 small shallot, chopped
16 ounces of fresh or frozen (thawed and drained) spinach
4 eggs, beaten
1 cup reduced fat mozzarella
2 cups fat free cottage cheese
1 tablespoon fresh parsley, chopped
a pinch of nutmeg
a pinch of white pepper
1. Preheat oven to 350 F and lightly grease a 9″ pie plate (I couldn’t find mine, which is why I didn’t use one)
2. Heat the olive oil in a large skillet over medium-high heat and add shallots, stirring occasionally until the onions are soft. Stir in your spinach and continue cooking until any excess moisture has evaporated.
3. In a large bowl, beat your eggs, salt and pepper together. Add the cheeses and stir. Add your spinach mixture and stir until completely blended. Pour into your pie plate.
4. Bake until eggs have set. Check after 30 minutes, but you may need 40 total. Let stand to cool for about 5 minutes and cut into six slices before serving.
I hope you like this recipe! What is your favorite “skinny” recipe? Let me know in the comments!