Crustless Spinach Quiche

Quiche is a nice treat once in awhile. One that I often times forget about when I'm struggling with yet another dinner dilemma. Ty was on dinner duty, as I was heading out for an acupuncture appointment and errands. Brilliant in his field, and yielding a great household handiness, his "geniusness" falls short when he reaches the threshold of the kitchen. Peanut butter toast is quite comforting, but since I'm certainly happier when there are vegetables involved, something a little more "meal like" always seems in order. So when he's in charge, I usually order up left-overs, tuna sandwiches, scrambled eggs, veggie corn dogs, you know....that type of thing. I was relieved when I remembered quiche! It's a very simple recipe, that I prepared in no time and headed out the door leaving Dad in charge of simply taking it out of the oven. (And don't forget to shut the oven off.) He added toast (one of his specialties, as you'll recall), and everyone's belly had something warm and healthy in it. Now, what's for dinner tomorrow??


2 tsp. canola oil
1 medium onion
1 (10-oz) package frozen chopped spinach, thawed & drained
1 1/2 cups grated light cheddar cheese
6 large egg whites*
1 large egg*
1/3 cup low fat or fat free cottage cheese
1/4 tsp. cayenne pepper
1/8 tsp. salt
1/8 nutmeg
garlic

*Or use any combination of 4-5 eggs, as that works equally as well

1) Preheat oven to 375. Coat 9" pie pan (glass is preferred ~ turn oven down 25 degrees if glass is used) with cooking spray.
2) Heat oil & onion for about 5 minutes, then add spinach about 3 more minutes until moisture has evaporated.
3) Sprinkle cheese evenly in pie pan. Top with spinach mixture.
4) Whisk together eggs, cottage cheese and remaining ingredients, then pour over spinach.
5) Bake for 35-40 minutes.