Friday, March 23, 2007

Kinda quiche

They used to say that real men don’t eat quiche.  That’s okay though because this isn’t really quiche, but it’s close enough and takes almost no time to prepare and can be modified to use up whatever you’ve got in the fridge.  It’s also rather good as a cold lunch if you have leftovers.

Ingredients:

10 oz Frozen spinach, thawed and drained
8 oz Grated cheddar cheese (or any other firm, grateable cheese.  I like pepperjack. It counters the richness of all the diary)
2 cups Cottage cheese; curd size and fat content is your choice
2-3 handfuls Diced ham
4 Eggs
6 Tbs Flour
1/8 1/4 tsp Cayenne pepper
Salt, pepper and other spices to taste

Preheat oven to 350 and spray a 9” pie pan with cooking spray.  Turn on your cooking tunes or, since this is so fast to prepare, tune the tv to Springer.

Take a big-ass bowl. Add the spinach, cottage cheese, ham and grated cheddar and mix well. Make sure you break up all the wads of spinach or you’ll wind up with great soggy gobs of of it in the pie when you take it out of the oven rather than an evenly distributed taste treat.  Definitely not a taste or textural sensation, biting into wet, congealed spinach I can tell you.

Beat the eggs and whatever spices you choose to use together and add to the cheese spinach and cottage cheese mixture. Spread your flour over the top of the whole mess and fold it all together with your trusty spatula (note: the original recipe called for adding the flour to the beaten egg and spices before it’s all dumped into the big bowl, but that gave me a disgustingly lumpy mess that might have made a swell wallpaper paste but would have been hell on earth to fold evenly into the spinach/cheese mixture. If you wish to do it that way, more power to you, but don’t come running to me if you have to throw it out and start over.)

All done

Pour the whole mess into the pie pan and bake for 45 minutes, or until yummy-smelling and browned on top.  Let stand 10 minutes before serving.  Don’t stress if you go over though.  There’s no crust to burn and there’s enough moisture in it that it won’t dry out even if you let it bake for an hour. 

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