Crustless Spinach Quiche – brought to you by The Mandolin Inn
Serves 12 – 16
(What I do to lower the fat content if you are so inclined)
|16 eggs (equivalent # egg beaters)||1 tablespoon chopped parsley|
|8 ounces crumbled feta cheese – black peppercorn or tomato-basil flavored||1 cup grated Swiss cheese|
|4 tablespoons melted butter (omit)||1 teaspoon ground nutmeg|
|12 ounces small curd cottage cheese (low or nonfat)||10 ounces frozen chopped spinach, thawed, drained and squeezed dry|
In a large bowl, mix all ingredients together. Butter two glass deep-dish pie pans or spray with non-stick cooking spray. Pour mixture into prepared pans. Bake at 350° for 30-45 minutes or until knife inserted in center comes out clean. Allow to set for a few minutes before serving. Cut into wedges.
(Note: can be prepared the evening before, then baked in the morning)
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