Stonebridge Easy Spinach Quichffle
I call this a “quichffle” because it’s kind of a crustless quiche and kind of a souffle. I wanted something that I could make in my food processor and bake in a 9 x 13 pan. Do try to wash your spinach, spin dry, and wrap in a towel the night before (or at least a few hours before) because if the spinach is wet, the quichffle will take longer to bake or may be soggy. Plus, if the spinach is ready, everything else can be thrown together—a 10 minute prep and pop in the oven! This dish is good as is with a side salad of spicy greens or you can bake and then top with sauteed veggies or reheated frozen ratatouille you have left from last season or with roasted veggies left over from another meal.
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- ½ lb spinach, washed & dried
- 1 16-oz container cottage cheese
- 1/2 pound Cheddar cheese, shredded
- 2 tablespoon oil
- Pinch cayenne pepper
- 8 large eggs
- 2/3 cup milk or half & half
- 1/2 teaspoon dried basil
- ½ tsp salt
- pinch of pepper
- Preheat oven to 375 degrees F.
- Oil a 9x13 pan.
- In food processor with grating disc, grate cheese and place in bottom of pan.
- With regular blade, process spinach in four batches until chopped but not pureed.
- Add eggs, oil, seasonings & milk to spinach and pulse until blended.
- Pulse in cottage cheese to blend but do not over-process.
- Pour into prepared pan over cheese and stir to mix cheese throughout.
- Bake 50 minutes, until knife inserted in center comes out clean.
- Let stand for 10 minutes before serving.
- Easy and handy for a potluck!
Stonebridge Farm CSA http://stonebridgefarmcsa.com/