Crustless Spinach, Roasted Red Pepper and Feta Quiche

Ingredients:

• nonstick olive oil cooking spray
• 4 eggs, beaten
• 1/3 cup whole wheat pastry flour
• 4 garlic cloves, minced
• 1/2 tsp. dried dill
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried parsley
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. kosher salt
• 1 1/2 cups low-fat cottage cheese
• 1 (10 oz.) bag chopped spinach. cooked and drained
• 1/2 cup diced roasted red pepper
• 1 cup crumbled reduced-fat feta cheese

 

Makes 8 Servings

1. Preheat the oven to 350 F. Lightly coat a 9-inch pie plate with cooking spray.
2. In a medium bowl, combine the eggs,  pastry flour, garlic, herbs, spinach and roasted red pepper. Spoon into the prepared pie plate.
3. Bake for 40-45 minutes or until a knife inserted near center comes out clean. Cool on a wire rack for 5-10 minutes before serving.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Who says quiche needs a crust? You can have your quiche and eat it too for breakfast, lunch and dinner. The original recipe was a cheese flavored quiche  but there were different variations and I chose this one. I kept the dill but added basil, oregano and parsley to bring out the Mediterranean flavors. This quiche had the bold and colorful flavors of the Mediterranean mixed in with cottage and feta cheeses which make it so good. The spinach and  peppers also quickly filled me up. Quiches do take time to make but they're worth the time and effort in the end.