MamasHealth.com Home Appetizer Recipes Artichoke dip Black bean salsa Bruschetta with garlic Buttery carrots Candied brussel sprouts Corn nachos Crab dip Mint cantaloupe Spinach quiche Quiche Simple Quiche Stuffed rice balls Stuffed tomatoes Zucchini Cakes Links Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Meat Substitutes Tips for healthy holiday meals Cooking tips Wine info Inexpensive Ovens Mama's kitchen dilemmas	Spinach and Cheese Quiche From the New Complete Cookbook by Weight Watchers If you'd prefer to use fresh spinach, you'll need about 8 cups of washed trimmed spinach leaves. Cook them in a large saucepan with only the water that clings to them, stirring as needed, until wilted, about 2 minutes. Drain well and finely chop. Makes 12 servings Ingredients: One 12-ounce can evaporated skimmed milk 1/3 cup low-fat cottage cheese ¼ cup grated Parmesan cheese 2 eggs 3 egg whites ½ teaspoon salt ¼ teaspoon black pepper One 10-ounce box frozen chopped spinach, thawed and squeezed dry Plain Pie Crust, baked and cooled Directions: Preheat the oven to 425° F. In a medium bowl, whisk the milk, cottage cheese, Parmesan, eggs, egg whites, salt and pepper. Place the pie plate on a jelly-roll pan; spread the spinach over the pie crust, then pour the filling over the spinach. Bake 15 minutes; reduce the oven temperature to 350° F and bake until the filling is set, 20 minutes longer. Let cool 10 minutes before serving. Per Serving: 139 Calories 5 g Total Fat 2 g Saturated Fat 40 mg Cholesterol 359 mg Sodium 14 g Total Carbohydrate 1 Dietary Fiber 9 g Protein 188 mg Calcium Points Per Serving: 3	Sign up for our Email Newsletter For Email Marketing you can trust
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