My friend Chris introduced me to this fabulous Crustless Cheese and Spinach Quiche, which I have since adopted as my own and make a couple of times during the year. 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 simple ingredients — eggs, cottage cheese, cheddar, spinach and green onions — can certainly be customized with your favourite greens or cheese, but for hardier vegetables like broccoli or cauliflower, they should be steamed before adding them to the quiche to make sure they're fully cooked. Chris served this quiche with a Bloody Mary as we arrived for a cottage weekend, which was a very welcome surprise.
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 - optional
1 lb cheddar cheese, grated
4 tbsp green onions, chopped
1 tsp butter
salt and pepper to taste
3 Campari tomatoes, 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 a greased pie plate and top with sliced tomato. Bake for 60-70 minutes or until set and nicely browned. Serve hot with a nice green salad.
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