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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