Speedy Spinach Quiche

I have been wanting to make a quiche for some time now so on Sunday I got busy and investigated some recipes. While I did want to make a quiche I did not want to make the crust so I suppose I really just wanting to make the actually filling... Anyway, I searched and searched for a good recipe and finally Epicurious came to the rescue (if you do not have their app you must download it now!) with Speedy Spinach Quiche. This recipe originally appeared in a 1991 issue of Bon Appetite and it is simply delicious and easy too! You use a frozen pie crust and then the rest of the ingredients are things you most likely already have making this a winner! I made this on Sunday, but actually did not end up eating it until Monday evening. It tasted delightful and was perfect with a small salad on the side (my plate looks somewhat bare, but I promise it was filling and more than enough!). If you are ever in need of a delicious dish that can be made in under an hour (baking time included) you must add this to your list!!

Ingredients:
1 tablespoon butter
1 onion, chopped
1 10-ounce package frozen chopped spinach, thawed, drained well

1 9-inch refrigerated ready piecrust (1/2 box)
1 teaspoon all purpose flour
1/2 cup (about 2 ounces) grated Monterey Jack
1/2 cup (about 2 ounces) grated Parmesan
4 eggs
1/2 cup lowfat cottage cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon dried dillweed (I skipped this)

What to do:
Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until translucent, about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Cool slightly.

Preheat oven to 375°F. Dust 1 side of crust with flour (my pie crust already was dusted so I skipped this). Transfer to 9-inch-diameter quiche dish or pie pan, floured side down (many frozen crusts are already in dishes in which they can be baked so I also skipped this...less mess). Press into pan, sealing any cracks. Trim edges. Sprinkle both cheeses over bottom of crust. Top with spinach mixture. Beat eggs, cottage cheese, salt, pepper, nutmeg and dillweed (I left this out) in large bowl to blend. Pour over spinach. I also topped my quiche with a little bit of cheese on top. Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.

In other news I simply in LOVE with my new Lilly Eryn dresses! They are such a perfect fit and a timeless cut!

Happy Tuesday!