SPINACH QUICHE

Served by Linda Olson at the shower for Tiffany Wenngatz.
The recipe is originally from the Dayton's 1993 Cookbook

• 1/4 pound brick cheese

• 1/4 pound American or Sharp Cheddar Cheese

• 1/2 cup butter

• 1 (10 oz.) pkg frozen spinach, drained and squeezed dry

• 1 pounds large curd cottage cheese

• 7 tbs. flour

• 1/4 cup chopped onion and parsley combined

• 7 eggs

• dash seasoned salt and pepper

• 2 - 8" pastry shells

1. Heat oven to 400 degrees. 

2. Cut cheeses and butter into small pieces; in large bowl, combine with spinach, cottage cheese, flour, onion and parsley. 

3. In separate bowl, beat eggs with seasonings until well beaten; fold into spinach mixture.

4. Pour mixture into 2 pastry shells.

5. Bake 15 minutes.

6. Reduce temperature to 350 degrees and bake 45 minutes longer or until knife inserted near center comes out clean.

7. Let cool a few minutes before cutting.