Crustless Spinach and Mushroom Quiche
Who needs a crust? This quiche is perfect "naked"!
frozen spinach, thawed and squeezed of excess water
freshly grated parmesan cheese
Pre-heat oven to 325. Spray an 8 x 8 baking dish with cooking spray.
Place spinach and mushrooms in a large bowl. Toss with flour.
Stir in ricotta, cottage, parmesan and 1 cup of mozzarella. Add the eggs, egg white, salt and pepper and mix until all is incorporated.
Transfer mixture to your baking dish and top with additional 1 cup of mozzarella.
Bake for 45 minutes until set.
Turn the oven to a high broil and place quiche under for 1 – 2 minutes until top is golden brown.