Spinach Quiche (Crustless)

Name: Spinach Quiche (Crustless)
Prep time: 10 min
Total time: 60 min
Yield: 10 Servings
Ingredients: u00bd cup butter; 10 eggs; u00bd cup flour; 1 teaspoon baking powder; u00bc teaspoon salt; 1 pound large curd cottage cheese; 1 pound Monterey Jack cheese; 10 ounces frozen spinach chopped, thawed and squeezed of excess water; 3 green onions, chopped

By Leslie Blythe Eggs, French Baking

June 2, 2015

Try this easy Crustless Spinach Quiche. Serve it with a simple salad for brunch, lunch or dinner! There are many variants of quiche, including a wide variety of ingredients. Variations are, for example, quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally: florentine (spinach); provençale (tomatoes); and so on. I love the endless possibilities and the fact that it can be eaten hot, warm, room temperature or cold. This is perfect for a hot evening served with a salad.

Prep: 10 mins
Cook: 50 mins
Yields: 10 Servings

Ingredients

½ cup butter

10 eggs

½ cup flour

1 teaspoon baking powder

¼ teaspoon salt

1 pound large curd cottage cheese

1 pound Monterey Jack cheese

10 ounces frozen spinach chopped, thawed and squeezed of excess water

3 green onions, chopped

Directions

1Melt the butter. Whip eggs until fluffy, add the flour, baking powder, salt, cottage cheese, melted butter and half the jack cheese.

2Add the spinach and green onions. Place the mixture in a greased 9 x 13 baking dish. Top with remaining cheese.

3Bake at 400° for 15 minutes. Then reduce temperature to 350°, and continue to bake for 35 to 40 minutes, or until the top is lightly browned. Cook and cut into squares for serving.

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