Saturday, April 21, 2012

Crustless Spinach Cheese Quiche

This is a great recipe from Paula Deen.  It is easy to fix and makes a great presentation for a brunch or breakfast celebration.  Don't let the spinach fool you into thinking this is healthy.  You'll realize it's not when you read the ingredients, but it sure is GOOD.
  • 1 (10 oz.) frozen chopped spinach
  • 4 eggs
  • 1 C. sour cream
  • 1 C. small curd cottage cheese
  • 1 t. kosher salt
  • 1 T. Tony Chachere’s Creole seasoning
  • ¼ C. all purpose flour
  • ½ C. Parmesan cheese
  • ¼ C. of chopped green onions
  • 2 C. shredded cheddar cheese
  1. Preheat oven to 325 degrees
  2. Spray a 8” x  8” baking pan or corning ware with cooking spray, set aside
  3. Cook the spinach in the microwave for 4 minutes, in a microwave safe bowl
  4. Drain and then remove the excess water with paper towels, set aside
  5. In a large bowl, whisk the eggs, sour cream, cottage cheese, flour, Parmesan, green onions, salt and Creole seasoning together
  6. Fold in the spinach, then the cheddar cheese
  7. Pour the mixture into the baking dish
  8. Bake for 45 minutes
  9. Remove from the oven and allow to set for 15 minutes
  10. Cut into pieces and serve
Tips and Tricks:
  • I use an immersion blender to whisk the eggs with the sour cream.   They are light and fluffy this way.  I use the immersion blender to incorporate all the other ingredients also.
  • I usually double this recipe and bake in a 13’ x 9” dish.  I cut the quiche into 16 pieces.

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