Wednesday, May 11, 2016

Crustless Cheese & Spinach Quiche with Red Onion





My friend Chris introduced me to this fabulous 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. The added bonus of course is that it's also low carb and a great recipe for vegetarians. The recipe, made with pretty simple ingredients — eggs, cottage cheese, cheddar, spinach and green onions — can certainly be customized with a wide variety of fillings to suit your personal taste. With a bowl of fresh homemade Basil & Walnut Pesto on hand, I adjusted the recipe to include a dollop of the garlicky green pesto with delicious results. Topped with some finely sliced red onions for garnish, this dish is a triumph every time.



Crustless Cheese & Spinach Quiche with Red Onion
Serves 4

2 10-oz packages frozen spinach, thawed and squeezed dry
2 cups cottage cheese
6 large eggs, beaten
3 tbsp flour
1 lb cheddar cheese, grated 
4 tbsp green onions, chopped
1/4 cup homemade pesto
1 tsp butter
salt and pepper to taste
1 red onion, finely 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, pesto 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 finely sliced red onion. Bake for 60-70 minutes or until set and nicely browned. Serve while hot.