Quiche Florentine

By lianbl88

Though this dish calls for spinach and mushrooms, you can add broccoli, asparagus, and any other veggies you love.

Ingredients

• 1 Pillsbury premade pie crust
• 1/4 teaspoon ground black pepper
• 1 cup sliced cremini or button mushrooms
• 2 tablespoons chopped onions
• 1/4 teaspoon dried thyme
• 5 ounces frozen spinach, thawed and squeezed dry
• 1 tablespoon all-purpose flour
• 1/3 cup reduced-fat cottage cheese
• 1/2 cup shredded reduced-fat swiss cheese
• 1 can (12 ounces) evaporated skim milk
• 3 eggs
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt

Details

Servings 4
Preparation time 15mins
Cooking time 60mins
Adapted from recipes.prevention.com

Preparation

Step 1

Directions

1. Preheat the oven to 425°. On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil.

Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°


2. Coat a large no-stick skillet with no-stick spray. Warm over medium heat until hot. Add the mushrooms, onions and thyme. Cover and cook for 3 minutes, or until the mushrooms are soft.

3. Add the spinach to the skillet and cook, uncovered, for 3 to 4 minutes, or until the mixture is quite dry. Stir in the flour and cook for 1 minute. Remove from the heat and stir in the cottage cheese and Swiss.

4. In a medium bowl, beat together the milk, eggs, nutmeg, salt and remaining 1/8 teaspoon pepper. Stir in the spinach mixture. Pour the mixture into the prepared pie pan.

5. Bake for 30 - 40 minutes or until the quiche is lightly browned and a knife inserted 2" from edge comes out clean. Remove from the oven and let set for 10 minutes. Cut into wedges and serve.

Broccoli/Cheese or Asparagus/Cheese versions:
Omit nutmeg. Replace the spinach with 1 cup broccoli florets and finely chopped stalks (or asparagus cut into 1" pieces). Place the broccoli (asparagus) in a steamer basket and blanch in a pot of boiling water for 45 seconds, or until crisp-tender. Drain and stir the broccoli (asparagus) into the egg mixture along with the mushrooms (optional). Add 1/4 Swiss cheese and 1/4 C reduced-fat Cheddar cheese along with cottage cheese. Omit the nutmeg. Go to step 4.