Tomato Spinach Crustless Quiche

I made some modifications to this recipe, made it crustless, and switched out some of the half and half for lowfat cottage cheese, because this was the lower calorie option. Honestly it's hard to go wrong with quiche! Eggs, cheese, and whatever else you've got typically turn out pretty darn good. The garlic, spinach, and tomato in this one gave it a really nice Tuscan feel. It was a bit moist for my taste, so I might do more eggs/shredded cheese, and less half and half/cottage cheese next time, for a firmer texture. I had grape tomatoes so that's what I used, but bigger ones would be easier and just as good.

Adapted from: http://www.food.com/recipe/spinach-tomato-and-feta-quiche-33454#activity-feed

Ingredients
    2 cups fresh spinach, chopped
    5 large eggs
    1/3 cup half and half
    1/3 cup lowfat cottage cheese
    1/2 cup shredded pepper jack cheese
    10 grape tomatoes, thinly sliced
    2 cloves garlic, minced
    1 green onion, thinly sliced
    salt and pepper to taste

Directions
    Preheat oven to 325 F
    Butter or oil the bottom and sides of your pie pan.
    Spread the shredded cheese onto the bottom of the pan.
    Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted. Alternatively, put it in a glass tupperware container, cover and microwave for 1 minute, then stir. Usually that is enough to wilt it. If not, sprinkle with a little water and put it back in for another 30 seconds.
    Spread the wilted spinach over the cheese.
    Beat the eggs, garlic, green onion, cottage cheese, salt, pepper, and half and half together.
    Pour over top of the cheese and spinach.
    Place tomato slices carefully on top of the quiche.
    Bake at 325 F for 55 minutes.