Crustless Spinach Quiche

by admin on October 23, 2009

Ingredients 1x 3x 5x
Eggs, well beaten 10 30 50
Flour, all purpose 1/2 cup 1.5 cups 2 1/2 cups
Baking Powder 1 tsp. 3 tsp. 5 tsp.
Salt 1/4 tsp 3/4 tsp 1 1/4 Tbsp
Spinach, frozen, chopped (thaw) 1 box 3 boxes 5 boxes
Cottage Cheese, small curd 16 oz. 48 oz 80 oz.
Cheese, Cheddar, shredded 1/2 lb. 1.5 lb. 2.5 lb.
Cheese, Mont. Jack, shredded 1/2 lb. 1.5 lb. 2.5 lb.
Butter 1/4 cup 3/4  cups 1 1/4cups
Number of steam pans 9X12 1 2
Number served 8-10 30 50

1. Melt butter in pan.
2. Beat eggs well (blender works well).
3. Combine flour, salt, baking powder and add to eggs blending well.
4. Squeeze thawed spinach till dry and add to eggs.
5. Stir in cottage cheese, cheddar and Monterey Jack cheese.
6. Bake at 400* for 15 min. then reduce heat to 350* for 35-40 more minutes.
7.  Cut into 2″ squares.

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