| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
June 1991 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
|
Onion; chopped |
| 1 |
pk |
Frozen chopped spinach; thawed, drained |
|
|
; well (10-ounce) |
| 1 |
|
Refrigerated ready piecrust; (1/2 box) (9-inch) |
| 1 |
ts |
All purpose flour |
| 1/2 |
c |
Grated Monterey Jack; (about 2 ounces) |
| 1/2 |
c |
Grated Parmesan; (about 2 ounces) |
| 4 |
|
Eggs |
| 1/2 |
c |
Lowfat cottage cheese |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Ground nutmeg |
| 1/8 |
ts |
Dried dillweed |
INSTRUCTIONS
Melt butter in heavy medium skillet over medium-high heat. Add onion and
saute until translucent, about 8 minutes. Add spinach and stir until
spinach is dry, about 3 minutes. Cool slightly.
Preheat oven to 375F. 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
and dillweed in large bowl to blend. Pour over spinach. Bake until filling
is set, about 50 minutes. Cool slightly. Cut into wedges and serve.
Serves 6.
Bon Appetit June 1991
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