Speedy Spinach Quiche

Speedy Spinach Quiche

• 1 tablespoon butter

• 1 onion, chopped

• 1 10-ounce package frozen chopped spinach, thawed, drained well

•1 9-inch refrigerated ready pie crust (1/2 box)

• 1 teaspoon all purpose flour

• 1/2 cup (about 2 ounces) grated Monterrey Jack (can use cheddar)

• 1/2 cup (about 2 ounces) grated Parmesan

• 4 eggs

• 1/2 cup low fat cottage cheese

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/8 teaspoon ground nutmeg

• 1/8 teaspoon dried dill weed

Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until translucent, about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Cool slightly.

Preheat oven to 375°F. Dust 1 side of crust with flour. Transfer to 9-inch-diameter quiche dish or pie pan, floured side down. Press into pan, sealing any cracks. Trim edges. Sprinkle both cheeses over bottom of crust. Top with spinach mixture. Beat eggs, cottage cheese, salt, pepper, nutmeg and dill weed in large bowl to blend. Pour over spinach. Alternatively, just mix the cheese, onions/spinach, and egg mixture together and pour into the crust (easier and usually results in a better quiche).

Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.