Crustless Manchego Spinach Quiche
serves 6-8 people
1/2 stick butter
1/4 cup Gluten Free all-purpose flour (or all-purpose flour)
5 oz low-fat milk
1/2 tsp baking powder
1/4 tsp salt
1 cup small curd cottage cheese (I use low-fat)
1/2 tsp Dijon-style mustard
5 large eggs
5-1/2 oz cream cheese, softened
1 cup cooked spinach, drained and chopped
6 oz Manchego cheese, grated
1/4 cup freshly grated Parmesan cheese
Preheat oven to 350°.
Soften and mix cream cheese until smooth.
In a saucepan, melt the butter over medium-low heat, add the flour, and stir just until mixture bubbles. Slowly add milk, stirring constantly. Stir this cream sauce until it thickens. Set aside to cool.
Sitr cottage cheese, baking powder, mustard, and salt into cream cheese.
Beat eggs well, then add to cream cheese and cottage cheese mixture. Slowly beat in cream sauce, and then thoroughly incorporate Spinach, Manchego and Parmesan.
- Pour into a greased 10-inch pie plates. Bake for about 45 minutes, or until puffed and lightly browned. Cut each quiche into six to eight large wedges
- Pout into six 10-oz greased ramekins. Bake for about 30 minutes, or until puffed and lightly browned.
The Heron Inn and Day Spa
117 Maple Ave.
La Conner, WA