Crustless Spinach and Mushroom Quiche
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|1 box||frozen spinach, thawed and squeezed of excess water|
|8 oz||mushrooms, chopped|
|1 c||ricotta cheese|
|1 c||cottage cheese|
|1/2 c||freshly grated parmesan cheese|
|2 c||mozzarella cheese|
|1/4 c||all purpose flour|
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.