I’ve been using this recipe for a number of years. It is cheesey, and egg-y, and so versatile — With whatever veggie combinations you might choose. And quite easy — Instead of fussing with a crust, it is made with cottage cheese, eggs, and a bit of flour (and of course, plenty of cheese) . It creates its own ‘crusty edge’ as it bakes.
It is great for so many occasions — As a slice of Quiche for lunch, as a side dish with dinner, as an appetizer — And I LOVE it for breakfast!
Ingredients / Prep:
1 medium Onion or Leek — Sliced or chopped
2-3 Cloves Garlic — Minced
Spinach – Washed, torn
Saute Onion (or Leek) in Olive Oil over medium heat — Cook till turning translucent. Reduce heat and add minced Garlic — Saute one minute more. Add Spinach and toss till just wilted/cooked. Remove all from pan to ‘drain off’ the leftover liquid a bit. Set aside.
1 8-oz. container Cottage Cheese
3 large Eggs
2 tbsp. Flour
1 cup (or more) Cheddar Cheese – Grated
1/2 cup (or more) Baby Swiss Cheese – Grated
Heat oven to 350. Apply plenty of butter to Baking dish or Quiche dish.
In mixing bowl — Mix together Cottage Cheese, Eggs, and Flour. Mix in two-thirds of grated Cheeses (Cheddar and Swiss).
Instructions / Assembly:
Add Spinach/Onion to Cottage Cheese mixture – Mix well.
Transfer to Baking dish. Cover with foil — Bake about 30 minutes. Remove foil; add remaining (reserved) grated Cheeses. Bake another 15 minutes or so, till bubbling (and just browning) around edges and Cheese Topping is truly melted and starting to brown.
To serve — Cut into wedges, squares, or simply scoop out with serving spoon.
Other Vegie Combinations….
Smoked Salmon and Sauteed Leek
Asparagus Tips and Wild Mushroom
Oven-Roasted Tomato Bits and Bacon