Crustless Couscous and Spinach Quiche

1 ½ c. water
¾ c. uncooked couscous
¾ c. egg substitute
1 pkg. frozen chopped spinach (10 oz.)
¾ c. low-fat cottage cheese
2 c. fat-free sharp cheddar cheese (shredded)
3 Tbsp. hot salsa
1 tsp. chili powder
1 clove garlic, crushed
1 ½ tsp. fresh oregano, or ½ tsp. dried
½ tsp. sea salt
½ tsp. freshly ground black pepper
Preheat oven to 375 degrees. Lightly coat a 9-inch glass pie pan or casserole dish with cooking spray and set aside. In a medium-size pot, bring water to boil and add the couscous. Stir once, cover and remove from heat. Let stand for 5 minutes. Transfer couscous to a large bowl and add remaining ingredients. Spread mixture evenly in the bottom of the pie pan. Place in the oven and bake until a knife inserted in the center comes out clean (about 50 minutes). Remove quiche from oven and let stand for 10 minutes before serving.
Yields: 4 servings
Calories: 268
Fat Calories: 9
Fat: 1 g
Cholesterol: 2 mg
Fiber: 4 g

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