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10 eggs 1/2 cup all-purpose flour 1 tsp. baking powder 1 10 oz. pkg. frozen spinach, 1/4 cup butter, melted thawed and well drained 2 4 oz. cans green chilies, 2 cups small curd cottage cheese drained, seeded and chopped 2 cups cheddar cheese, shredded 2 cups Monterey Jack cheese, shreddedPreheat oven to 400 degrees. In a large bowl, beat the eggs. Stir in the flour and baking powder. Stir in the spinach (which MUST be well drained before adding to the egg mixture. To do so, place the spinach in a strainer or colander and press a spoon against the spinach to force out the excess moisture.) Next, add the melted butter, green chilies, cottage cheese, cheddar cheese and Monterey Jack cheese. Pour the mixture into a 3 qt. rectangular baking dish. Bake at 400 degrees for 15 minutes. Reduce the oven temperature to 350 degrees. Bake for 25 to 30 minutes more or until the quiche is puffed and the center is set. Remove the quiche from the oven and allow it to stand for 15 to 20 minutes before cutting into squares. To cut the quiche into even-sized squares, be sure it has cooled 15 to 20 minutes. Then, with a sharp knife, cut the long side into 10 rows and the short side into 6 rows. Makes 60 small appetizers. Page 1 of 1 |
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