crustless spinach quiche (oregon)
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- Restaurants
- Quiche
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 10 ounces | Spinach; frozen, chopped (thawed and well-drained) |
| 1 cup | Cottage cheese |
| ½ cup | Sour cream |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ teaspoon | Seasoning salt |
| 1 cup | Cheddar cheese**; grated |
| 1 cup | Mushrooms; chopped |
| ¼ teaspoon | Thyme |
| 6 | Eggs beaten |
| ¼ cup | Parmesan cheese |
** A medium cheddar Tillamook cheese if preferred, of course! :) Preheat oven to 325 degrees.
Combine all ingredients, except Parmesan cheese, in order given. Bake uncovered 45 minutes. Sprinkle with Parmesan cheese. Let stand 10 minutes.
Cut into squares.
Variations: Use Tillamook Monterey Jack cheese instead of Cheddar.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Tillamook Cheese Factory
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