This recipe is a personal favourite. Several years ago when I was hospitalized, but out on a weekend pass, I hosted a "Frozen Food Party." I had all my closest girlfriends there and we worked together to make meals that could be easily frozen and saved for easy "heat and eat" meals on days when I was too tired to cook. This is a great strategy not just for people dealing with a long-term illness, but also for anyone who needs tasty, nutrient-packed meals in a quick and simple way! I made this recipe for our brunch and it was a big hit!
JCJ's No Crusti-ness Spinach Quiche
1 package of frozen chopped spinach, thawed
1 bunch green onions (white parts only), finely diced
4 eggs, beaten
1 container of cottage cheese (no added salt)
2 cups of low fat shredded cheddar cheese
whole wheat breadcrumbs (optional garnish)
1. Preheat oven to 325'F (165'C). Lightly grease a muffin pan.
2. Place the spinach in a small saucepan. Cook over medium heat, stirring occasionally, until spinach softens. When wilted, set the spinach aside for later.
3. In a bowl, mix the onion, eggs, cottage cheese, and cheddar. Add the spinach to this mix and stir all ingredients until combined throughly. Divide evenly in your muffin pan.
4. Bake uncovered for 30-40 minutes, until egg is firm and fully cooked (use your judgement!). If using breadcrumbs, remove pan from oven after 30 minutes and sprinkle with crumbs to top; return pan to oven for 5-10 minutes to finish.
* Gluten-free option for replacing breadcrumbs: Grate a few cauliflower florets with a cheese grater! It will look crumbly and you can sprinkle on top. Cook until eggs are firm and cauliflower is lightly browned.