A Dubuque, Iowa Bed and Breakfast

Recipe for Spinach Quiche – Enjoy!

Posted by in Amy's Blog, Recipes |

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)

 

Interested in more of Amy’s recipes?

About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque Iowa.