Description
A yummy quiche that you can serve for breakfast, lunch or dinner! So easy!
Ingredients
- 1 whole Pillsbury Pie Crust – 9″ Frozen
- 2 teaspoons Olive Oil
- ½ cups Vidalia Onions, Chopped
- 1-¼ cup 2% Cottage Cheese Or Ricotta
- 8 ounces, weight Cheddar Cheese
- 3 whole Eggs
- 1 whole Egg White
- 1 Tablespoon Dijon Mustard
- ½ teaspoons Salt And Pepper
- 3 cups Fresh Spinach
- 1 whole Idaho Potato, Sliced Very Thin
- 1 Tablespoon Parmesan Cheese
Preparation
Preheat oven to 375F.
Heat oil and add onions and saute for 3 minutes, until soft. Remove them to a saucer. In a bowl, combine the cottage or ricotta cheese, shredded cheddar, whole eggs and egg white, mustard, salt and pepper. Fold in spinach and mix.
Spray a frying pan with Pam and place the potato slices in the bottom and without moving them around, let them cook on medium heat for about 5 minutes, turning only once so they are partially cooked. This will take 2 or 3 batches to get them all done.
Place your pie crust in a pie pan. Line the bottom of pie crust with the potato slices and then pour the egg/spinach mixture on top of the potato slices smoothing the top so the mixture is even and well distributed in the crust. Sprinkle with parmesan and bake 35-45 minutes, or until a knife inserted in the middle of the quiche comes out clean.
