Wednesday, October 6, 2010

Chris's Crustless Cheese and Spinach 'Pie'




My friend Chris makes the most wonderful Crustless Cheese and Spinach Pie. It's light, easy to make and is perfect for brunch, lunch or a quick dinner with a simple green salad. I'm challenged in the pastry department, so not having to make and roll out dough is a blessing. The added bonus of course is that is also low carb and a great recipe for vegetarians. This recipe, although called a 'pie', is actually a cross between a quiche and a souffl√©, with pretty simple ingredients — eggs, cheese, spinach and onion. Of course, it can be customized with a wide variety of fillings to suit your personal taste. Chris serves it with a Bloody Mary, which is very decadent!








Crustless Cheese and Spinach Pie


2 bunches of fresh spinach, cooked and chopped (or frozen spinach)
2 cups cottage cheese
6 eggs, beaten
6 tbsp flour
1 lb cheddar cheese, grated (or any other 'melty' cheese you like)
4 tbsp green onions, chopped
1 tsp butter
salt and pepper to taste


Centre an oven rack and preheat oven to 375°. Generously butter a 9" pie plate or individual ramekins, and set aside. Mix the spinach, cottage cheese, eggs, flour, cheddar cheese and green onions in a large bowl, season with salt and pepper. Stir well to thoroughly combine. Transfer the mixture into the prepared pie plate or ramekins and place in the oven. Bake 50-60 minutes or until set and nicely brown — I use a knife to test for 'done-ness'. Cool a minute or two before serving. 


Serves 4-6


COOKS NOTE: You can double or triple the recipe if serving a larger group but you will have to adjust the cooking time accordingly.