Enjoy the yummy bite-sized elegance of our Artichoke, Parmesan, and Spinach Crustless Quiche. Each morsel is a harmonious blend of creamy spinach, tangy artichokes, and savoury Parmesan.
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Recipe Card
Artichoke, Parmesan and Spinach Quiche
Enjoy the yummy bite-sized elegance of our Artichoke, Parmesan, and Spinach Crustless Quiche. Each morsel is a harmonious blend of creamy spinach, tangy artichokes, and savoury Parmesan.
Ingredients
- 500g tub of fat free cottage cheese
- 4 cups of spinach
- 400g can of artichoke hearts, drained
- 1 small red onion, finely chopped
- 6 eggs
- 80g of parmesan cheese
- salt and black pepper to season
- olive oil spray
Instructions
- Preheat oven to 180c or 350f (gas mark 4)
- Spray a frying pan with olive oil spray and fry the onion till softened.
- Add to a food processor or blender, the cottage cheese, ¼ of the parmesan and eggs.
- Add the spinach, onion and artichokes to a round oven proof quiche dish.
- Pour on the cottage cheese mixture on top, mix around slightly to distribute and then top with the remaining parmesan.
- Bake in the oven for approx 30-45 mins, the top should be golden.
- Serve with a side salad.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 414Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 305mgSodium 1264mgCarbohydrates 32gFiber 10gSugar 5gProtein 37g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Tom says
I felt like this recipe was a bit odd in that it seems vague in its instructions. As an experienced cook, I was able to make it work, but you might want to add more instructions. The artichokes and spinach obviously need to be chopped, I also added in some garlic powder, thyme and rosemary for more flavor. This made a huge amount of filling. I used a crust and still had some leftover filling, which I turned into a frittata in another pan. The original quiche was so full that it took an hour and a half to bake. That said, it was really delicious! Next time, I will prep two crusts and make two quiches. It's the best low fat quiche I've ever had, so the basic recipe is good, just needs a few tweaks.