Wynette Richards

Joyce's Crustless Quiche

Our friend Joyce (Charlie's nephew's wife's mom) invited us for lunch in January 2015 and served us this quiche. We really liked it and asked for the recipe. We were surprised how easy it is to make. Joyce's name for the recipe is Proznick but we have renamed it as above. (We considered Joyce's Krustless Kosher Keesh.) We have made some tweaks to the recipe which are noted below and cannot guarantee it will still be kosher! (Please note, we halved the original recipe because it makes a lot.)

Makes about 4 generous servings. It keeps well left over.

The Recipe

• 1 pound cottage cheese, small curd
• 3 eggs
• 3 T. melted butter
• 6 T. whole wheat flour (original recipe calls for 3 T. regular flour)
• 1 cups cheddar cheese, shredded
• 5 to 10 oz fresh chopped spinach (original recipe calls for 5 oz frozen broccoli or spinach, defrosted)
• Optional, but highly recommended: a large tomato, sliced (not in original recipe)
• Also see variations below. Can use kale, or add onion and garlic to the mixture.
• Important Note: There is plenty of salt in the cheese, etc. Do not add salt.

1. Preheat oven to 350 degrees.
2. Combine well the cottage cheese, eggs, butter, flour, cheese.
3. Stir in the vegetable.
4. Pour into a greased 9 x 13 pan
5. Optional: Put the fresh tomato slices on top
6. Bake, uncovered, for one hour, or till it is golden brown on top.

• Use kale instead of spinach. Cut out stems, chop to 1 or 2 square inch size pieces. Saute till starts to very lightly wilt before adding to mixture.
• Chop then sautee an onion and add to the mixture.
• Add very lightly sauteed garlic (2 or 3 large cloves minced or crushed) to the mixture.

• Add sauteed mushrooms to the mixture.
• Experiment with different kinds of cheese.