Crustless spinach quiche (oregon)

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 \N 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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