Shamrock Spinach Quiche
| Prep Time: 40 min | Serves: 8 |
| Cooking Time: 45 min | Yield: 8 slices |
The company has a cooking contest for St. Patrick's day festivities. The objective is to cook the greenest food. I decided a spinach quiche is the greenest food with some artfully placed pastry shamrock sprinkled with freshly ground thyme.
Ingredients
- 10 oz Frozen Chopped Spinach
- 56 g Louis Rich, Turkey Bacon
- 2 tbsp 50/50 Butter Blend With Extra Virgin Olive Oil
- 1 cup Finely Shredded Swiss Cheese
- 1/2 cup Onions, Chopped
- 1 stlk Celery, raw, diced
- 1/2 cup Raw Shredded Carrots
- 2 cloves Garlic Clove
- 1 tsp Ground Thyme
- 1/2 tsp Cayenne Pepper
- 1 Pillsbury Pie Crusts
- 1 cup Fat -free Cottage Cheese
- 1 tsp Nutmeg, Ground
- 1/2 cup Egg Beaters
- 1/2 cup Fat Free Milk
Directions
1. Pre-bake the pie shell until partially done as instructed on carton.
2. Wrap the bacon in paper towels and cook in microwave on high for 90 seconds. Let drain, cool then dice.
3. Sauteé the onion, carrot, garlic and celery in butter until the onion is soft. When the veggies are looking soft and lovely, add the thawed/drained spinach to the pan and mix well. Cook just a bit longer to make sure any extra liquid is cooked off.
4. Spread cottage cheese over the bottom of the pastry shell.
5. Mix the spinach with the bacon, onion/celery mixture and spread over top of the cottage cheese.
6. Sprinkle Swiss cheese over top.
7. Combine the eggs, milk, spices and pour over all.
8. Bake at 350°F (175°C) 45 minutes.