Monday, March 7, 2011
A Yummy Recipe
Fresh Spinach Quiche
1 tablespoon butter
1 medium onion, chopped
1 bag (10 ounces) fresh spinach, chopped
1 9-inch refrigerated premade pie dough
1 teaspoon flour
1/2 cup grated mozzarella or Monterey Jack cheese
1/2 cup grated Parmesan cheese
1/2 cup lowfat cottage cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon dried dillweed
Melt butter in medium skillet over medium high heat. Add onion and saute until translucent, about 8 minutes, do not brown. Add spinach and stir until wilted. Cool slightly.
Preheat oven to 375 degrees. Unroll pie dough, dust one sidewith flour and place in 9-inch pie plate or quiche pan flour side down. Press into pan, sealing cracks and trimming edges. Sprinkle mozzarella and Parmesan over bottom crust. Top with spinach mixture. Beat eggs, cottage cheese, salt, pepper, nutmeg and dillweed in large bowl and pour over spinach. Bake until filling is set and top is golden brown, about 45 minutes. Cool slightly, cut into wedges and serve. Serves 6.
I am definitely going to give this one a go as I think you could probably freeze part of it. Will check that out before I do, though. I used to find so many good recipes in the newspaper. The Peoria paper had really good ones and the Kansas City papers did also. I certainly can't say that about the Midland paper. I don't take it now but I did for a lot of years and never found a single recipe I ever wanted to save. Wonder why that was. Give this a try if you like this sort of dish and I think you will be very happy you did.