Vegetarian

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RECIPE

Tomato & Spinach Quiche

with Cottage Cheese

"

I created this delicious tomato spinach quiche to be easy and breezy to make without skimping on flavor! Since it is made with a frozen pie crust and frozen spinach, the prep is quick and only takes 15 minutes! The combination of eggs + cottage cheese gives this vegetarian quiche the most amazing texture, while the cheddar + simple seasoning makes this protein-packed, veggie-loaded breakfast or brunch recipe delightfully flavorful.

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ABOUT

Dashed Trail
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PREP TIME

15 MINS

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COOK TIME

45 MINS

SERVINGS

6

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Heat the oven. Blind bake your pie crust. Use a fork to poke holes all over the inside of your pie crust in the baking pan. Place the pan on a baking sheet and place in the oven.

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1

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Bake until the crust is a very light golden brown. After it is done baking, lower the oven temperature.

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2

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Squeeze out all the excess moisture in the defrosted spinach, using a clean kitchen towel or a few layers of paper towel.

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3

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In a large bowl, add the eggs, spinach, cottage cheese, milk, salt, garlic powder, pepper, and cheddar cheese.

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4

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In a large bowl, mix the eggs, spinach, cottage cheese, milk, salt, garlic powder, pepper, and cheddar cheese.

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5

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Slice the tomatoes into circles and place on a paper towel or clean kitchen towel to drain off some of the excess moisture.

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6

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Pour the spinach and egg mixture into the piecrust.

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7

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Arrange the tomato slices on top, then sprinkle with salt and pepper. Place the quiche in the oven and bake until the center looks dry and no longer jiggles,

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8

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Let the quiche cool to setup, then slice into pieces and serve.

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ENJOY!

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AUTHOR

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