Spinach Swiss Quiche

Total Time Prep: 25 min. Bake: 35 min. + standing
Yield 6 servings
Test Kitchen Approved
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

  1. On 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.
  2. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
  3. In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry.
  4. In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture.
  5. Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
  6. Serve with sour cream.

Nutrition Facts

1 piece: 278 calories, 12g fat (5g saturated fat), 22mg cholesterol, 659mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1-1/2 starch.

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
Recipe Creator

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