Prep time: 20 minutes
Cook time: 30 to 40 minutes
Serving Size: 1 wedge
1 tablespoon olive oil
1 large red onion, thinly sliced (about 1 cup)
1 medium jalapeno pepper, seeded and thinly sliced (about 2 tablespoons)
2 medium garlic cloves, minced
8 ounces fresh spinach leaves, washed, dried and chopped (about 2 cups)
Salt and freshly ground pepper
5 large eggs
1 cup fat free half and half
½ teaspoon dried mustard
2 tablespoons chopped fresh parsley
1 tablespoon corn meal
6 ounces grated reduced fat Monterey Jack cheese (about 1 ½ cups)
2 ounces shredded reduced fat Mozzarella cheese (about 1/2 cup)
2 large roasted red bell peppers, seeded and cut into thin strips
Preheat oven to 350 degrees
Heat the olive oil in a skillet over medium high heat. Add the onion and jalapeno pepper and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more. Add the spinach and cook until just wilted, about 3 minutes more. Season with salt and pepper. Remove from the heat.
Whisk together the eggs, cream, dry mustard and parsley in a bowl. Season with salt and pepper.
Coat a baking dish or quiche dish with vegetable oil spray. Sprinkle the bottom with cornmeal.
Sprinkle the cheeses on the bottom of the dish. Layer the top of the cheese with red pepper strips. Spoon the spinach mixture on top of the peppers. Pour the egg mixture over all.
Bake until the quiche is set and the top is golden, about 30 to 40 minutes. Let sit for 10 minutes. Cut into 6 wedges.