November 27, 2010

Jack Cheese Spinach Quiche

2 cups. seasoned croutons, crushed
1/4 cup. butter, melted
10 oz. pkg. frozen chopped spinach, thawed and drained
1 cup. small curd cottage cheese
1/2 cup. Jack cheese, shredded
1/4 cup. Parmesan cheese, grated
1/4 cup, white onion, minced
3 eggs, beaten
2 tbsp. sour cream
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. ground black pepper
2 tbsp. Parmesan cheese, grated

    Preheat oven to 350F. In a medium bowl, combine the crushed croutons and the butter, mixing well. Press the crumbs firmly into bottom and up the sides of a 9 inch pie plate. Set aside.
    In a medium bowl, combine the spinach, cottage cheese, Jack cheese, Parmesan cheese, onions, eggs, sour cream, garlic, salt and pepper, mixing throughly.
    Spoon the quiche filling over the prepared crust. Bake, uncovered, for 35 minutes, or until set and lightly browned. Remove the quiche from the oven and sprinkle with the 2 tablespoons of Parmesan cheese,
    Let the quiche stand for 5 minutes before slicing and serving. Makes 6 servings  

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