Jennifer's version of Spinach Quiche

This made 2 quiches 8 eggs 16 oz low fat cottage cheese baby spinach mushrooms - sliced roma tomatoes - diced green onions - chopped (I use the white part and green) 2 Cup (1 pkg already shredded) Cheddar Cheese 1 TBSP minced garlic salt and pepper to taste Go crustless, or use a pie shell (pre cooked per directions). I like to use almonds crushed in a food processor sprinkled on the bottom of my pie pan. Then I save a bit for just before done cooking. Just don't chop them too fine. It's best chunky. Preheat oven to 350 (If you have used pie shell you probably already have it hot). Spray pie pans with non-stick spray (if you aren't using pie shell) Beat the eggs and cottage cheese together add salt and pepper and garlic. Each quiche gets 1 cup cheese, mix 3/4 C in the egg mixture. Spread out the Spinach, mushrooms, tomatoes, green onions on the bottom of the pie pan. Pour the egg mixture over the top (I spoon out to make sure cottage cheese doesn't settle). Bake for 30 min. After 30, add the 1/4 left of the cheese to the top then bake for an addition 15 min, or until firm. *If you use the crushed almond sprinkled in the pie pan, you will want to mix all your ingredients together and spoon it over the almonds. When I pull out the quiche to add the rest of the cheese, I sprinkle the residual crushed almonds over the top. 1 serving: 230 Calories, 144mg Cholesterol, 476mg sodium, 7g Carb, 2g Fiber, 19g protein.