Green Chile Spinach Quiche which I absolutely love! I wasn't sure how this would turn out since I love the crust so much in quiche, but this turned out really delicious! This is also a great low carb option. This makes 2 pies, but I couldn't find one of my pie plates, so I used 2 2-quart glass bowls. I also only used 1 Tbsp of butter and I didn't miss the extra butter at all.
1 tsp baking powder
1 tsp salt
8oz Colby-Monterey Jack cheese, shredded (I like to use reduced fat if I can)
2 cups 2% low fat cottage cheese
10oz fresh or frozen spinach (if frozen, thaw and drain)
7oz can chopped green chilies
1 Tbsp butter
Preheat oven to 350 degrees. Melt butter in a large skillet and sautee spinach until wilted. Set aside. Beat eggs in a large bowl until smooth. Slowly add salt and baking powder and mix until no lumps remain. Stir in shredded cheese, cottage cheese, spinach, and green chilies until blended. Divide between 2 sprayed pie plates or 2-quart dishes. Bake 35-40 minutes until the quiches are lightly browned and the center comes out clean when you insert a knife.