- 2 cups cottage cheese
- 2 cups grated Mozzarella cheese (if not enough on hand, I mix it up with Parmesan, a very small amount of Blue Cheese or a bit of leftover Goat Cheese.)
- 1/4 teaspoon freshly ground pepper.
- 2 cups frozen chopped spinach or broccoli (thawed)
- 6 large eggs
- 6 Tablespoons all-purpose flour or 4 Tablespoons Bisquick (Heart Healthy)
- 1-1/2 Tablespoons Organic Butter Olive Oil
- 1 teaspoon - 1 Tablespoon Organic Butter Olive Oil
- 1/4 cup chopped onion, sweet white or yellow
- 1/3 cup sliced mushrooms
- Prepare pan by oiling with Organic Butter Olive Oil. You can use either a large glass/ceramic pie pan or I've even used a 9-inch x 13-inch or slightly larger rectangular glass pan). Take the frozen vegetable of your choosing, onions and mushrooms and place in pan, cover with paper towel and defrost or nuke for 5-8 minutes on medium, depending on your microwave. Let it cool as you assemble the rest of the recipe. However, drain the excess liquid before combining all the ingredients later.
- In a larger mixing bowl, beat eggs. I use an immersion blender/mixer so I can do all the mixing in one bowl. If you do not have an immersion mixer, I have even done this in a good blender in the same order. Gradually add the cottage cheese a little bit at a time to mix the eggs and cottage cheese thoroughly until blended together and smooth in texture. Next blend the flour or Bisquick, 1 Tablespoon at a time, thoroughly blending each Tablespoon, and then add the pepper. Beat the cheese into the mix; then mix in 2 Tablespoons Organic Butter Olive Oil, your veggies and pour into the glass dish, leveling it evenly. Pop into a preheated 350 degree oven. If it is a convection oven, then bake it at 325. Baking takes about 50 minutes, more or less, depending on your oven. Cool 15 minutes before serving.
- HENRIETTA'S NOTES: Sometimes I make a mushroom sauce by sautéing 1 cup sliced mushrooms, 1/4 cup green onions (or finely chopped white or yellow) with a little leftover wine, preferably white (I substitute a lot, using what I have on hand), just enough to make a sauce. I turn off the stove and leave the pan on the hot burner while it is still warm or even on low temperature, adding either 1-2 Tablespoons sour cream, or preferably, a small amount of plain Greek yogurt. This sauce is good to put on the quiche as it is served.