Five-cheese spinach quiche
Extra virgin olive oil
1 small, diced
5 large egg(s), large
Fresh baby spinach
8 oz, any kind, frozen chopped spinach, thawed and squeezed dry
Part-skim ricotta cheese
50% reduced fat sharp cheddar cheese
¾ cup(s), shredded
Soft-type goat cheese
2 oz, broken up
¼ cup(s), chopped, crumbled, or other blue cheese
Grated Parmesan cheese
- Preheat oven to 375°F. Spray 9-inch pie plate with nonstick spray.
- Heat oil in large skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Let cool.
- Whisk eggs, milk, mustard, oregano, salt, and pepper in large bowl; stir in spinach. Stir in ricotta, cheddar, goat cheese, Gorgonzola, and onion. Spoon into prepared pie plate, spreading evenly; sprinkle with Parmesan.
- Bake until quiche is just set and knife inserted into center comes out clean, about 25 minutes. Let cool 10 minutes. Cut into 6 wedges.
- Serving size: 1 wedge