Recipe - Baked Spinach And Cheese

1 pound Cottage cheese
3 Eggs beaten
One fourth cup Butter melted
One fourth pound Swiss cheese grated
10 ounce Frozen spinach thaw,drain
Chop
3 tablespoon Flour

A crustless quiche of spinach, with Swiss and cottage cheeses. This is
always a favorite, and is so versatile it can be used in a number of
different settings as a vegetable, for luncheon, as an entree, or even as
a first course. When teamed up with a tomato salad and crusty peasant
bread, it makes a light, yet filling repast.

1. Preheat the oven to 350F degrees. Butter a 1One half quart casserole.

2. Combine the cottage cheese, eggs, butter and Swiss cheese in a large
mixing bowl.

3. Add the spinach and flour and blend thoroughly.

4. Transfer the quiche mixture to the prepared casserole. (The pudding may
be prepared 6 to 8 hours in advance up to this point and refrigerated.
Return to room temperature before baking.) 5. Bake for 60 minutes until the
custard sets. Let cool for 10 minutes before cutting into portions and
serving

6 to 8 sidedish portions; 4 to 6 luncheon portions

Recipe By : The Uncommon Gourmet by Ellen Helman

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip