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Ingredients:
5 Eggs
1/4 cup Flour
1/2 tsp Baking Powder
1/2 tsp Salt
Dash of ground Black Pepper
1/8 cup Vegetable Oil
1 1/2 cup Cottage Cheese
5 oz Frozen Spinach, thawed & drained
½ 14 oz can of Artichoke Hearts, drained & chopped
8 oz Mild Cheddar or Monterrey Jack Cheese, shredded
Instructions:
Combine eggs through oil, plus 1/2 cup cottage cheese with hand stick blender. Squeeze water from the spinach and chopped artichoke hearts. Add remaining ingredients, stir well. Pour into a greased 10 inch pie, tart or quiche pan. Refrigerate overnight if desired.
Heat oven to 350 degrees. Cook straight from the refrigerator for 45 minutes. Remove from oven, let sit for 10 minutes before cutting and serving..
Alternate: Substitute sautéed onions and cooked, crumbled bacon in place of the artichoke hearts.
Notes:
For anyone with a gluten allergy, the flour can be ommited without a noticeable effect on the end result.
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Copyright © 1999 - 2004 Lanier Publishing International
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