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1 (9 inch) unbaked pie shell
1/4 lb. Swiss-like salt-free cheese or part-skim Swiss
8 oz. cottage cheese, cream style
1 med. onion, chopped
1 egg
1/3 c. skim milk
1 tsp. butter
Dash of pepper
1 c. cooked fresh spinach, drained
2 tsp. shredded Cheddar cheese
Sprinkle of grated Parmesan cheese

Lay bottom of pie crust with Swiss cheese. Add whipped cottage cheese. Saute onion in 1 teaspoon butter in stick-proof pan until lightly browned. Place on top of cottage cheese. Beat eggs; add skim milk and pepper. Pour into pan. Top with cooked spinach, drained well, and Cheddar cheese. Sprinkle with Parmesan cheese.

Bake in preheated 375 degree oven until knife is inserted near center comes out clean, about 40 to 45 minutes. Let stand 5 minutes before serving.

NOTE: Any fresh vegetable can be substituted for spinach. For example, broccoli, cauliflower or asparagus can be used.

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