Baked Spinach and Cheese
A crustless quiche of spinach, with Swiss and cottage cheeses. This is
always a favorite, and is so versatile it can be used in a number of
different settings - as a vegetable, for luncheon, as an entree, or even
as a first course. When teamed up with a tomato salad and crusty peasant
bread, it makes a light, yet filling repast.
1 lb cottage cheese
3 eggs, beaten
1/4 cup butter, melted
1/4 lb Swiss cheese, grated
10 oz package frozen chopped spinach, thawed and squeezed
3 Tbsp flour
Preheat the oven to 350F degrees. Butter a 1-1/2 quart casserole.
Combine the cottage cheese, eggs, butter and Swiss cheese in a large
Add the spinach and flour and blend thoroughly.
Transfer the quiche mixture to the prepared casserole. (The pudding
may be prepared 6 to 8 hours in advance up to this point and
refrigerated. Return to room temperature before baking.) 5. Bake for
60 minutes until the custard sets. Let cool for 10 minutes before
cutting into portions and serving