Skinny Crustless Spinach, Red Pepper, And Feta Quiche

• 1 scallion
• 1 red bell pepper small
• 4 ounces baby spinach 4 oz. per 1/2 cup
• 1/4 cup water
• 2 large eggs
• 6 large egg whites
• 3/4 cup low fat milk
• 1/4 cup 0% plain Greek yogurt 60g per 1/4 cup
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 ounces shredded low fat mozzarella cheese 2 oz. per 1/2 cup
• 2 ounces feta cheese crumbles 1 oz. per 1/4 cup

1. Preheat the oven to 350u0b0F.
2. Spray a 9-inch pie plate liberally with nonstick cooking spray and place on a baking sheet.
3. Finely dice the scallion and set aside. Finely dice the red bell pepper and place in a large skillet. Add the baby spinach to the skillet.
4. Set the skillet over medium high heat, and pour in 1/4 cup of water. Cook the spinach and bell pepper, stirring frequently until the spinach is fully wilted, the peppers are tender, and the water is completely evaporated. Set aside.
5. In a large mixing bowl, whisk together the eggs, egg whites, milk, Greek yogurt, scallion, garlic powder, salt, and black pepper, until smooth.
6. Place the vegetables and cheeses into the egg and milk mixture. Fold with a rubber spatula until the vegetables and cheeses are evenly distributed.
7. Pour the egg, vegetable, and cheese mixture into the pie plate.
8. Bake the quiche for 40-50 minutes on the middle rack of oven, until the top is firm and lightly golden-brown.
9. Check to see that quiche is done. Remove from oven or add time as needed.
10. Allow to cool for at least 30 minutes at room temperature before slicing and serving. Leftover quiche may be stored covered in the refrigerator for up to 3 days.

scallion, red bell pepper, baby spinach, water, eggs, egg whites, milk, garlic, salt, black pepper, mozzarella cheese, feta cheese crumbles

Taken from www.yummly.com/recipe/Skinny-Crustless-Spinach_-Red-Pepper_-and-Feta-Quiche-2483460 (may not work)