My husband loves quiche and pot pies. Pretty much anytime I find a recipe that includes a good pie crust he is a happy man. I actually made this quiche on a busy Wednesday night. My husband had to help out with something at the church so he came home and about a half hour later he was heading back out. I ended up plating a couple of slices for him and he took it with him to the church to eat it in the sound booth where he was helping. This was not a typical night for us, but it was okay. My husband found a sweet and simple way to say “thank you”. He sent me this picture as a text. No words. Just the picture of his “happy plate”. 🙂 Gotta love him!

Here is what you need for this recipe:

1 (12 ounce) can evaporated fat-free milk
1/3 cup low-fat cottage cheese
1/4 cup grated Parmesan cheese
2 large eggs
3 egg whites
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 Basic Pie Crust (I just got an already made refrigerated crust)
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry

Here is what you do:

1. Preheat the oven to 425ºF.

2. In a medium bowl, whisk the mail, cottage cheese, Parmesan, eggs, egg whites, salt and pepper.

3. Place the pie plate on a baking pan; spread the spinach over the pie crust,

then pour the filling over the spinach.

Bake 15 minutes; reduce the oven temperature to 350ºF and bake until the filling is set, 20 minutes longer. Let cool about 10 minutes before serving.

This recipe comes from the Weight Watchers® New Complete Cookbook: Momentum Program Edition.