I used 2 boxes of frozen spinach and substituted low-fat cottage cheese for the mayonaisse. I also used mozarella cheese in place of the cheddar. I poured the quiche filling into a pre-baked "oil pie crust" from this website. UPDATE - I made this again - This time i left out the mayo and used more skim milk (1 cup altogether). I cut low carb wraps into 4 pieces and pressed it into muffin tins. I filled it with this quiche mixture and baked for about 20-25 minutes. I sprinkles some shredded cheese on the top during the last 2 minutes of baking so that it would be bubbly and not burned. Very good!
Date Posted: Dec. 28, 2008
Cooking Level: Intermediate
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