Page 171 - UMass2018_CookBook

Easy Crustless
Three-Cheese
Spinach Quiche
Warner Family, Quincy, MA
“We love this recipe for several reasons:
it has been in our family for a few decades; it is easy; delicious; nutritious; vegetarian; fewer calories then crusted quiches; and we can mix up it with different ingredients to keep it interesting. It can also be made vegan without too much difficulty.”
— Pamela Green
Preparation
1. Preheat oven to 350°F.
2. Place the spinach in a strainer and press out as much liquid as possible. Transfer to a large bowl.
3. Melt the butter in a skillet over medi- um-high heat. Add the onions and sauté until softened and translucent, about 8 minutes. Transfer to the bowl with the spinach. Stir in the eggs, cheeses and sour cream, and season with salt and pepper.
4. Pour the mixture into a 10-inch pie dish or square baking dish and bake until the top is golden brown, 40 to 45 minutes.
5. Let cool. Serve one of two ways: For small appetizer bites, cut a circle in the middle of the quiche, then larger concen- tric circles around it, followed by slices radiating from the center. For entrée-sized servings, slice into wedges. Rewarm before serving.
Ingredients
Serves 6
1 package frozen chopped spinach, defrosted
2 tablespoons unsalted butter
1 small onion, chopped
3 jumbo or 4 large eggs, beaten
1 pound small-curd cottage cheese
1⁄2 cup grated Parmesan cheese
1⁄2 cup cubed cheddar cheese (block cheese cut
into small cubes)
2 tablespoons sour cream Salt
Ground black pepper
Tip: Recipe may be easily altered by using different types of vegetables (such as broccoli and red bell pepper) and/or cheeses.
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