R.O.D.-Crustless Spinach/Tomato Quiche

This sounds yummy for a nice Sunday Brunch. Crustless Spinach and Tomato Quiche 1 10 oz frozen chopped spinach, thawed and drained

 

1 large tomato, sliced

 

1 1/2 cups low-fat cottage cheese

 

1 cup sharp cheddar cheese, grated

 

3 large eggs

 

2 tablespoons olive oil

 

1 teaspoon garlic salt

 

1/8 teaspoon ground pepper

 

 

Instructions: Preheat oven to 350. Grease a 9 inch pie pan and set it aside. Press all the water out of the thawed spinach. In a bowl combine the cottage cheese, cheddar cheese, spinach, eggs, oil, salt and pepper. Mix well. Pour half of the mixture into a lightly greased 9 inch pie plate. Arrange tomato slices over spinach and cover with the remaining spinach mixture. Bake for 40 minutes or until a knife inserted in the center comes out clean. Serves 8.

 

 

Calories  165; Fat 10.9 g;  Cholesterol  98 mg;  Sodium  315 mg;  Carbs 4.3 g;  Fiber  1.1 g;  Sugars  1.2 g;  Protein 13.0 g

 

 

(I got from the Graduates Yahoo group, it said “Contributed by Eileen Goltz”)

 

 

I just printed this and am going to try this soon!!! Yum Yum!  Jill 

I can't wait to try this with fresh-out-of-the-garden tomatoes!

I wanted to let you know that I made this for a brunch I went to over the weekend and it was fantastic!!! Thanks for posting this on here! Yum Yum!!! 

Thanks for the feed back!  I am glad to know when others enjoy stuff that I posted!