Ingredients
1 sheet refrigerated pie crust4 turkey bacon strips, diced1/4 cup chopped onion1/4 cup chopped sweet red pepper1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry2 cups egg substitute1/2 cup fat-free cottage cheese1/4 cup shredded reduced-fat Swiss cheese1/2 teaspoon dried oregano1/4 teaspoon dried parsley flakes1/4 teaspoon each salt, pepper and paprika6 tablespoons fat-free sour cream
Preparation
On a lightly floured surface, unroll dough. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil.
Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry.
In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture.
Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Serve with sour cream.
