MM requested a veggie quiche recipe. I tried to tell her to sauté some fresh veggies and put them in the quiche before she bakes it. What was I thinking?!
She came back and requested the special ed version. I must admit that I have never made this one, but it looks simple enough and since there is no milk I can pretty much guarantee it won't be a soupy mess. It came from an old issue of Bon Appétit so it should be good.
Special Ed Spinach Quiche for MM
(if you don't want to use spinach, choose another veggie instead. Asparagus would be yummy).
1 tablespoon butter
1 onion, chopped
1 10-ounce package frozen chopped spinach, thawed, drained well!!!
1 9-inch refrigerated ready piecrust (1/2 box)
1 teaspoon all purpose flour
1/2 cup (about 2 ounces) grated Monterey Jack
1/2 cup (about 2 ounces) grated Parmesan
4 eggs
1/2 cup lowfat cottage cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until translucent, about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Cool slightly.
Preheat oven to 375°F. Dust 1 side of crust with flour. Transfer to 9-inch-diameter quiche dish or pie pan, floured side down. Press into pan, sealing any cracks. Trim edges. Sprinkle both cheeses over bottom of crust. Top with spinach mixture. Beat eggs, cottage cheese, salt, pepper, nutmeg in large bowl to blend. Pour over spinach. Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.
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