Crustless Spinach and Mushroom Quiche
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| Recipe Rating: | |
| Categories: | Breakfast Casseroles, Vegetarian |
| Serves: | 6 |
| Prep Time: | |
| Cook Time: |
Ingredients
| 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 | eggs |
| 2 | egg whites |
| 2 c | mozzarella cheese |
| 1/4 c | all purpose flour |
| 1 tsp | salt |
| 1/4 tsp | pepper |
Pinched by deltagrlcookin, and 107 more.
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Directions
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.
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