Paula Deen is another chef whose recipes are usually a hit in my house. In my quest to go low carb whenever possible, I came across this protein-packed recipe for her Crustless Spinach Quiche. It's awesome. I love it for breakfast. It makes me happy at lunch. It saves me from eating something naughty for dinner when we're just scrounging.
Because I'm lazy and not capable of following a recipe word for word, I've made it even easier. I've experimented with throwing different things in - tomatoes, crumbled bacon, green peppers - but I'm always happiest with it as is:
1 (10 oz) box frozen chopped spinach
1 C. sour cream
1 C. cottage cheese
1/2 C. grated Parmesan
1/4 C. all purpose flour
1 tsp. salt
1/2 tsp. pepper
2 C. cheddar cheese, shredded
Preheat oven to 325 degrees. Spray 8 x 8 inch baking dish with cooking spray. Remove paper from the spinach box and microwave it on a plate for 4 minutes. Let it cool and then squeeze out all the liquid. Put in a medium bowl. Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper. Add in the spinach and cheese, stir to combine. Pour the spinach mixture into the baking dish and smooth out the top. Bake about 45 minutes or until set. It will be puffed up but will fall some as it cools. Allow to cool a little, cut into squares, and serve warm.