Spinach & Cottage Cheese Crustless Quiche

Number of servings :

Prep time:

Cooking time:

Type of meal : | Side Dishes | Side Dishes

Special diet : | Vegetarian

Ingredients

10 oz (284 g) fresh or frozen spinach
1 tbsp (15 mL) butter
1/4 cup (50 mL) pine nuts or sunflower seeds (optional)
1 medium onion, finely chopped
1/2 clove garlic, finely chopped
4 eggs
1 cup (250 mL) milk
1 cup (250 mL) cottage cheese or ricotta
3/4 cup (175 mL) biscuit baking mix
1/2 cup (125 mL) grated Parmesan cheese, divided
1/2 tsp (2 mL) ground nutmeg
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) white pepper

Directions

Lightly grease 10-inch (25 cm) pie plate. Steam spinach for 6 minutes or microwave at High for 5 to 8 minutes, stirring after 3 minutes. Place in sieve to drain, pressing out excess moisture. Coarsely chop; set aside. In skillet, heat butter. Add pine nuts and shake over Medium-High heat for about 3 minutes to toast nuts. Remove to cool.

Add onion and garlic to skillet. Sauté for 4 minutes or until onion is translucent. In bowl, beat together eggs, milk, cottage cheese, baking mix, 1/4 cup (50 mL) of the Parmesan cheese, nutmeg, salt, and pepper. Stir in spinach and pine nuts. Pour into prepared pie plate. Sprinkle with remaining Parmesan cheese. Bake in 400°F (200°C) oven for 30 to 40 minutes or until knife inserted close to centre comes out clean. Let stand for 5 minutes. Refrigerate or freeze any leftovers.

Makes 6 to 8 servings

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:698

• Type of Meal Side Dishes

Type of Meal Side Dishes