– gluten-free pie crust – spinach leaves – red bell pepper (about 1 cup) – eggs – gluten-free flour – nonfat plain Greek yogurt – low fat cottage cheese – shredded Parmesan cheese – shredded mozzarella cheese – Himalayan salt and black pepper – thyme for garnish
Place pie crust in the baking dish, crimp the edges and poke the bottom a few times with a fork. If using a store-bought pie crust pre-bake if instructed.
Layer the bottom of your quiche with the spinach and red peppers.
In a mixing bowl, whisk together the eggs, Greek yogurt, cottage cheese, Parmesan cheese, mozzarella cheese, flour, salt and black pepper until well blended.
Pour the egg mixture over the into the pie dish that is filled with the spinach and peppers, and spread it out evenly with a spatula if needed.
Bake about 50-60 minutes until the center is set. It will be slightly giggly, but should not have raw egg or be watery in the center. Remove from the oven and allow to cool for 10 minutes before serving. Garnish with thyme.