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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


  • 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


  1. Preheat the oven to 425° F.
  2. In a medium bowl, whisk the milk, cottage cheese, Parmesan, eggs, egg whites, salt and pepper.
  3. Place the pie plate on a jelly-roll pan; spread the spinach over the pie crust, then pour the filling over the spinach.
  4. Bake 15 minutes; reduce the oven temperature to 350° F and bake until the filling is set, 20 minutes longer.
  5. 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

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