Crustless spinach quiche (oregon)
6 Servings
Ingredients
| Quantity | 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 |
Directions
** 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