Parmesan-Spinach Mini Quiches

A trio of vegetables and two varieties of cheese take credit for the outstanding flavor in these lean quiches. If you don’t have individual baking dishes, bake one quiche in a 9-inch pie plate for the same amount of time.




1. Preheat oven to 350°F. Spray four 8-ounce ramekins or baking dishes with nonstick cooking spray; set aside.

2. Spray a large nonstick skillet with nonstick cooking spray. Heat over medium heat. Sauté onion and red pepper until onion is golden brown, about 8 minutes. Add baby spinach and stir until wilted and moisture has evaporated, about 3 minutes. Cool for 5 minutes.

3. In a large bowl, whisk together eggs, cottage cheese, Parmigiano-Reggiano, flour and baking powder. Stir in vegetables. Season with salt and pepper, if desired. Pour into prepared ramekins.

4. Bake for 30 minutes or until golden and a knife inserted in centers comes out clean.

Nutrition Per Serving

140 Calories, 5g Fat, 2.5g Saturated Fat, 0g Trans Fat, 115mg Cholesterol, 410mg Sodium, 12g Carbs, 3g Fiber, 4g Sugar, 13g Protein. Daily Values: 45% Vitamin A, 50% Vitamin C, 20% Calcium, 10% Iron


  1. WBaker

    Great recipe, but nowhere do I see what type of crust is used. A regular pie crust works, but may try phyllo dough sometime.

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