Crust-less Spinach Quiche

 

1/2c Chopped onion

1 TBSP coconut oil for saute’ing

10 oz box Frozen spinach thawed and squeezed dry

¼ tsp salt

¼ tsp nutmeg

1/2 cup whole wheat flour

¾ tsp baking soda

1 ½ cup cottage cheese ( drain off extra liquid)

1 can evaporated skim milk

¼ c grated Parmesan cheese ( fresh if possible)

3 eggs slightly beaten    (why I  use whole eggs)

2 tsp coconut oil melted

Saute onion in 1 Tbsp coconut oil until translucent remove from heat and stir in nutmeg, salt, and spinach.

Whisk together WW flour , Baking soda and salt. Sprinkle over spinach mixture. Stir to combine.

In a separate bowl combine cottage cheese, milk, parmesan , eggs and 2 tsp coconut oil. Mix well. Add spinach mixture and pour into 9X9 casserole sprayed with nonstick spray. Bake 350* for 45-50 min. Let stand 5 min before cutting.

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