Thursday, October 3, 2013

Crustless Spinach & Cheese Quiche with Tomato

My friend Chris makes the most wonderful Crustless Cheese and Spinach Quiche, which I have since adopted as my own and make quite often. It's light, easy to make and is perfect for brunch, lunch or a quick dinner with a simple green salad. I'm challenged in the pastry department, so not having to make and roll out dough is a blessing. The added bonus of course is that is also low carb and a great recipe for vegetarians. The recipe, made with pretty simple ingredients — eggs, cheese, spinach and onion — can certainly be customized with a wide variety of fillings to suit your personal taste. Chris sometimes serves it with a Bloody Mary on weekends, which is very decadent indeed!

Crustless Cheese & Spinach Quiche
Serves 4

2 10-oz packages frozen spinach, thawed and squeezed dry
2 cups cottage cheese
6 large eggs, beaten
6 tbsp flour
1 lb cheddar cheese, grated 
4 tbsp green onions, chopped
1 tsp butter
salt and pepper to taste
1 plum tomato, thinly sliced for garnish

Preheat oven to 375°F. Generously butter a 9" pie plate or individual ramekins, and set aside. Mix the spinach, cottage cheese, eggs, flour, grated cheddar and green onions in a large bowl. Season with salt and pepper to taste, and stir well to thoroughly combine. Transfer the mixture into the prepared pie plate or ramekins and top with sliced tomato. Bake for 60-70 minutes or until set and nicely browned. Serve while hot.

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