Crustless Vegetable Quiche
1 Tbsp Olive oil
1 Cup Chopped Onions
½ Cup Chopped Red Pepper
1 Box Frozen Spinach thawed and squeezed dry.
1 Cup Cottage Cheese, excess water poured off
½ cup Feta Cheese crumbled
1 12 oz Can Evaporated Skim Milk
1/2 Cup Whole Wheat Flour
1tsp Baking soda
*Salt pepper and or nutmeg to taste
Preheat Oven to 375.
Grease 9X9 casserole dish
In a small bowl combine flour and baking soda along with any seasoning you choose. Set aside.
Heat Olive Oil in a medium skillet then add onions and peppers and saute until onions are translucent. Add drained spinach and cook just until heated through. Remove from heat to cool slightly.
Sprinkle flour mixture over cooked vegetables and stir to combine.
While onions and peppers cook: In a large bowl whisk eggs, then add cottage cheese, canned milk, and feta cheese. Stir to combine.
Fold in spinach/onion mixture into the bowl of cottage cheese and stir to incorporate.
Pour mixture into prepared casserole dish.
Bake 45-60 min until a toothpick comes out clean.
*I purposely do not add any extra salt as the Cottage cheese and feta cheese are already fairly salty. Nutmeg is a nice addition but not integral to the recipe.