Spinach and Swiss Quiche

Image by http://www.flickr.com/photos/ejchang/

1 refrigerated pie pastry

4 turkey bacon strips, diced

1/4 cup chopped onion

1/4 cup chopped sweet red pepper

1 bunch spinach, rinsed well and patted dry, stems removed

2 cups egg substitute

1/2 cup fat-free cottage cheese

1/4 cup shredded reduced-fat Swiss cheese

1/2 teaspoon dried oregano

1/4 teaspoon dried parsley flakes

1/4 teaspoon each salt, pepper and paprika

6 tablespoons fat-free sour cream

On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil.  Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°. In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry. In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture. Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream. Yield: 6 servings.

From Healthy Cooking, April/May 2009 .