Monday, March 18, 2013

Spinach/Mushroom Quiche

1 - 10 oz package frozen chopped spinach
1 bunch green onions, chopped
4 eggs
2 cups diced mushrooms
2 cups creamed cottage cheese
2 cups grated Cheddar cheese

2 frozen deep dish pie shells (optional)

If you're making this gluten-free, place the mixture in a greased 10-inch pie pan (the glass ones work well).  If you're not worried about gluten-free, then you can place this in a pre-made frozen pie shell (yes, I do wimp out and buy these).

Mix everything together.  Divide it between the two pie pans.  At this point you can freeze it without baking, slide each pie pan into a large freezer bag to prevent freezer burn. (You can put a piece of parchment paper on top of the mixture before you slide it into the freezer bag and it won't stick to the bag).

If you've frozen it, you need to let it thaw before  baking.  Bake at 350 for 45 minutes.

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