My husband loves quiche and pot pies. Pretty much anytime I find a recipe that includes a good pie crust he is a happy man. I actually made this quiche on a busy Wednesday night. My husband had to help out with something at the church so he came home and about a half hour later he was heading back out. I ended up plating a couple of slices for him and he took it with him to the church to eat it in the sound booth where he was helping. This was not a typical night for us, but it was okay. My husband found a sweet and simple way to say “thank you”. He sent me this picture as a text. No words. Just the picture of his “happy plate”. 🙂 Gotta love him!
Here is what you need for this recipe:
1 (12 ounce) can evaporated fat-free milk
1/3 cup low-fat cottage cheese
1/4 cup grated Parmesan cheese
2 large eggs
3 egg whites
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 Basic Pie Crust (I just got an already made refrigerated crust)
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
Here is what you do:
1. Preheat the oven to 425ºF.
2. In a medium bowl, whisk the mail, cottage cheese, Parmesan, eggs, egg whites, salt and pepper.
3. Place the pie plate on a baking pan; spread the spinach over the pie crust,
then pour the filling over the spinach.
Bake 15 minutes; reduce the oven temperature to 350ºF and bake until the filling is set, 20 minutes longer. Let cool about 10 minutes before serving.
This recipe comes from the Weight Watchers® New Complete Cookbook: Momentum Program Edition.
- 1 (12 ounce) can evaporated fat-free milk
- 1/3 cup low-fat cottage cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 3 egg whites
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 Basic Pie Crust (I just got and already made refrigerated crust)1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- Preheat the oven to 425ºF.
- In a medium bowl, whisk the mail, cottage cheese, Parmesan, eggs, egg whites, salt and pepper.
- Place the pie plate on a baking pan; spread the spinach over the pie crust, then pour the filling over the spinach.
- Bake 15 minutes; reduce the oven temperature to 350ºF and bake until the filling is set, 20 minutes longer. Let cool about 10 minutes before serving.
Susan Bambino says
I have made this for my family twice already and they love it!
I used all egg whites as that is what i had on hand…very good too!
Also cut pie into six pieces for a hearty dinner slice…still only 8 SP.
Definitely a keeper! Great recipe MPM!!!
Alisha Hughes says
Awesome Susan! Thanks for letting us know!
Jacquie Gardy says
Hi- Thanks for this recipe. Maybe I’m not seeing it. What is the serving size?
Thank you!
Alisha Hughes says
This makes 12 servings, so you will want to cut the quiche into 12 even triangles. Hope this helps!