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Speedy Spinach Quiche 

Serve this quickly prepared dish with a tossed green salad and chilled melon for a summer brunch or light supper.

Serves 6.

Ingredients

1 tablespoon butter

1 onion, chopped

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

1 9-inch refrigerated ready piecrust (1/2 box)

1 teaspoon all purpose flour

1/2 cup (about 2 ounces) grated Monterey Jack

1/2 cup (about 2 ounces) grated Parmesan

4 eggs

1/2 cup lowfat cottage cheese

1 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon ground nutmeg (optional)

Preparation

Melt butter in heavy medium skillet over medium-high heat.

Add onion, ½ teaspoon of salt & ¼ teaspoon of pepper and sauté until translucent, about 8 minutes.

Add spinach and stir. Spinach will give off a lot of liquid so drain some, then cook for 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, rest of the salt, rest of the pepper and nutmeg in large bowl to blend. Pour over spinach.

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