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