Spinach and Cheese Quiche

This is an interesting take on traditional quiche. It's a lightened up version that you won't feel guilty about eating, even though you won't be able to taste that it's a lightened version!!!

YUM!! This was so good that I had to fight with Rich for the left-overs and I don't like to eat left-overs!!!

1 (12 oz) can evaporated fat-free milk
1/3 c low-fat cottage cheese
1/4 c grated parmesan cheese (or extra-sharp cheddar, smoked gouda, aged or sharp provolone, percorino)
2 large eggs
3 egg whites
1/2 t salt
1/4 t freshly ground pepper
1 pie crust, baked and cooled (I just bought the ready-made kind at the store)
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry

Preheat oven to 425 F.

In a medium bowl, whisk the milk, cottage cheese, parmesan, eggs, egg whites, salt, and pepper.

Place the pie plate on a baking pan; spread the spinach over the pie crust, then pour the filling over the spinach. Bake 15 minutes; reduce the oven temperature to 350 F and bake until the filling is set, 20 minutes longer. Let cool about 10 minutes before serving.

**Hint: Make sure your pie crust covers the pie otherwise, the filling will overflow under the crust and the crust will be soggy.

Makes 12 servings