Spinach Cheese Quiche

2 pkgs frozen spinach, defrosted and squeezed
2 cups low-fat or fat-free cottage cheese
1/8 tsp pepper
1/8 tsp nutmeg, optional
1 cup Eggbeaters, beaten until light
3 Tbs grated Parmesan cheese
1/2 tsp paprika, optional

Beat cottage cheese with pepper and nutmeg. Stir in spinach. Fold in egg substitute. Pour into lightly oiled 8" square pan. Sprinkle with Parmesan cheese and paprika.

Bake at 350º for 30 min.

Italian Zucchini Quiche

8" baked pie shell, cooled

1/4  cup  margarine
2  cups  small zucchini, thinly sliced
1/2  cup  onion, thinly sliced
Fresh mushrooms, sliced
2  eggs
1  cup  mozzarella cheese
1/4  tsp  each, garlic powder, basil, and oregano

In large skillet, saute zucchini, onions, and mushrooms in margarine.
In a large bowl, combine eggs, cheese, and seasonings.
Put the sauteed vegetables into the pie shell. Fill with egg mixture.

Bake at 375 degrees for 18-20 minutes. Let stand 10 minutes before cutting.

Italian Spinach Pie

This can be served as a brunch, lunch, or light dinner. For dinner, serve it with a tossed salad and some crusty bread.

1  9-inch  unbaked pie shell
1  pkg  frozen chopped spinach, cooked, drained, and squeezed out
4  Tbs  butter
Salt and pepper to taste
1/2  lb  ricotta cheese
3  eggs, slightly beaten
1/2  cup  finely grated parmesan cheese
1/2  cup  half and half

Prick the pastry crust and bake @450 degrees for 10 minutes. Cool.

Mix the spinach with the remaining ingredients. Pour into pie shell and bake @375 degrees for 30 minutes, or until set.

Clark’s Quiche

These wonderful quiches taste even better the next day. They freeze and reheat beautifully in the microwave. Now I have no idea who Clark is, but he makes one heck of a good quiche.

1/2  lb  thick sliced bacon
1  pkg (10 oz)  frozen chopped spinach, thawed
8  oz  sour cream
Salt and pepper to taste
2  (9”)  unbaked pie crusts
2  Tbs  olive oil
1   onion, finely diced
1/2  lb  mushrooms, finely diced
2   cups  finely diced smoked ham, optional
8   oz  Monterey Jack cheese, shredded
8   oz  Cheddar cheese, shredded
4   oz  Parmesan cheese, grated
8    eggs
1-1/2  cup  half & half cream
1  Tbs  dried parsley

Cut up and fry the bacon; drain and crumble. Set aside.
Squeeze out the moisture from the thawed spinach. Sauté onions in olive oil until soft. Stir in mushrooms and cook 2 minutes, or until soft. Stir in bacon and ham, if using. Remove from heat.

In large bowl, combine spinach, sour cream, salt and pepper. Divide and spread into two pie crusts. Layer with bacon mixture.

Mix together  Monterey Jack, cheddar, and parmesan cheeses. Sprinkle over pies.  Whisk together eggs, cream, and parsley. Season with additional salt and pepper. Pour over pies.

Bake @375° for 40 minutes. Tops will be puffed and golden. Let stand 5-10 minutes before cutting.